Here I was in despair. All the attempts to make a filling that held together with from the ground pork so far had failed. Then I had an inspiration. I could at least approximate the texture of boiled and ground pork with the cooked ground pork on hand by processing it, in essence, regrinding it. When I did this I could make these into meatballs that held together reasonably well. They were very brittle and tender meatballs, and fell apart in the batter when I tried to dip them, so I tried cooking them a little first, frying them to get them to hold together. All that processing meant that I was hard pressed for time, by the time the rough meatballs were made, so I skipped the batter stage altogether, and just put them out fried, with the sauce poured over them. (I think that they were well recieved, but by this time I was almost done, and didn't care that much!)
An Ideal garnish would be a sprinkling of saunders, but I did not think of this until after I had finished and served the dish.
Take blanche almondez: grynd then, & draw hem up wyth swete broth & swete wyn, do thereto a quantitie of white sugur; do hit in a potte and salt ther do. Take porke, wel sodyn tender, and grynde hit smalle and medyll hit with the yolkes of eyron, poudyr, and salt, and make pellettes therof the greteness of the yolke. Have a bature of yolkes of eyron, and paryd flour; turne the pelletts therinne. Take hem, frye hem, rolle hem up in a panne that they nay be round. Lay hem hote yn dysches. Dresse the sewe abovyn; loke hit be rennyng.