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.

    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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