Pork and liver balls with turnips

Ingredients

• 250 g of lean pork
• 250 g of pork liver
• 2 medium-sized onions
• Fresh parsley
• 1 slice of bread (about 30g), soaked in a splash of milk and squeezed dry
• salt
• ground white pepper
• grated nutmeg
• 2 eggshells
• A little oregano
• 500 g of turnips
• water
• 2 large spoonfuls of lard
• 1 large spoonful of butter

Dice the liver and meat into small pieces, along with chopped onion, some chopped parsley, and well-drained bread.

Salt, pepper, add the walnut nutmeg, oregano, and the two eggs, then mix.

Form round meatballs, rather thick, and poach them for 10 to 15 minutes in salted water that covers them.

Melt the bacon and butter, then brown the remaining chopped onion. Spoon the mixture over the drained meatballs.

Peel the whole turnips and cook them in salted water until they are tender. Drain them.

Serve the meatballs hot, alongside the cooked turnips.