Pom-Garnez

These are immensely cool as a feast food. You can make them large or small. Smaller ones have a bad habit of being a little dry because of all the cooking stages. The boiling stage is to get the meat mixture firm enough to stay on a skewer and it partially defats the meatball. The stock made by the poaching process is fantastic and well worth doing the recipe. I use fairly small portions of spice in the recipe even though I prefer more. If you like spice I would advise going whole hog with the ginger and galingale.
You can use rose hip tea to make a red food paint that would allow you to do different types of apples. This recipe is for green apples but that shouldn't stop anyone.

Pome-Garnez- ground pork, ground chicken, egg, salt, ginger, saffron, galingale, coating rice flour, parsley juice

.xxiij. Pome-Garnez.—Take lene Raw Porke, & lene raw Flesshe of hennys, & raw eyroun, & rent þe flesshe fro þe bonys, & hew it smal; take þanne Salt, Gyngere, & Safroun, Salt, Galyngale, þer-of y-now, & caste it in a morter, & bray it smal; take þan þin fleysshe, & caste it in-to þat morter to þe Spycery, & þat it be wyl y-grounde; þanne make þer-of pelettys, as it were Applys, be-twene þin hondys; loke þou haue a fayre panne sething ouere þe fyre, & do þer-on þin pelettys, & late hem nowt sethe to swythe, & þan lat hem kele; & whan þey ben cold, ȝif hem a fayre spete of haselle, & be-twyn euery, loke þer be an ynche, & lay hem to þe fyre: & þan make þin baturys, þe on grene, & þat oþer ȝelow; þe grene of Percely.
Mix ground pork, ground chicken and eggs, add salt, ginger, saffron and galingal when evenly mixed form into meatballs the size of small apples. Take the meatballs and simmer them in hot water until cooked. Allow to cool completely. Meanwhile, grind parsley with water until it forms a loose slurry, drain through a colander until you just have a liquid. Mix the liquid with rice flour until it forms a paste the texture of thick paint. Set aside.

Place several meatballs on a skewer. Paint them evenly with the paste and place in a hot oven to bake. After a few moments take them out let them cool ( put in a second batch) , paint them again and rebake. Do this a third time if necessary. Serve warm.

1 lb. ground pork
1 lb. ground chicken
2 eggs
¼ tspn. salt
½ tspn. ginger
¼ tspn. American saffron
½ tspn. galingale

Flour (regular is fine, I used rice for a friend with gluten problems)
Fresh parsley

Mix the ground meats together with the eggs and spices. Form the loose mixture into apple size balls- for a meal about a Macintosh, for a sideboard about a crab apple. Bring a large pot of water to a boil, reduce heat to a simmer and gently add the meatballs. Watch and turn them as necessary and pull them out on a strainer when they are fully firm. Let them cool on the side. Prepare a raised baking pan by lining the bottom and checking that your skewers fit across it.

In a food processer, grind the parsley with a little added water. Strain out the liquid into a bowl. It should be vividly green. In a separate bowl place about two cups of flour and start whisking in the parsley juice. Add juice slowly until the paste has the consistency of paint.
Roll your meatballs in the parsley paste and place in the skewers leaving about an inch between the balls. Place filled skewers on the baking dish and put into a 375 degree F oven for about 10 minutes. Check every few minutes and add more paste with a paintbrush as needed. When the paste covering begins to brown, take them out and place on the platter. You can add bay leaves on the top hole and a clove in the bottom to complete the look.