Liver Meatballs

Liver Meatballs

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This is a popular Welsh recipe for making meatballs out of pig liver, leeks and suet. Serve with mashed potatoes and peas.

Steve Evans

Serves: 6 

  • 500g pig liver
  • 2 large leeks or 2 medium onions
  • 100g shredded suet
  • 125g fresh breadcrumbs
  • 1 teaspoon fresh sage
  • 1 teaspoon fresh mint
  • salt and pepper
  • 1 cup (250ml) beef stock

Preparation:15min  ›  Cook:40min  ›  Ready in:55min 

  1. Preheat the oven to 180 degrees C.
  2. Clean the leeks and discard the rough green parts. Mince the liver and leeks or onions together, preferably in a food processor. Put mixture in a bowl and stir in the suet, breadcrumbs, sage, mint and seasoning to taste.
  3. Form the mixture into 12 balls with floured hands and place in a well-greased, shallow ovenproof dish. Pour the stock into the dish, cover and bake for about 30 minutes.
  4. Uncover and continue cooking for a further 10 minutes or so to brown the meatballs.
  5. The remaining gravy may then be thickened, if desired. Serve with mashed potatoes, peas or green beans.

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