Liver Meatballs

    55 minutes

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

    4 people made this

    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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    Reviews in English (4)


    i wanted to try these as I am welsh but living abroad. they brought back memories of my mother making them for me i used half liver and half mince which worked really well. thanks for such a great recipe Heather  -  03 Aug 2011  (Review from Allrecipes UK & Ireland)


    I bought a pack of pork mine and a pack of pigs liver and doubled the recipe also used wholemeal bread, only had dired sage so had to guess the amount just kept smelling it does need a fair bit of seasone if you double the ingredients. Turned out lovley made 24 and froze some in the gravy a really nice recipe better than traditional faggots where you need to buy lots of ofal  -  22 Sep 2011  (Review from Allrecipes UK & Ireland)


    Altered ingredient amounts. Don,t forget the mushy peas  -  22 Feb 2011  (Review from Allrecipes UK & Ireland)