Meatballs are usually made only from minced meat. But what if you add liver to them? Liver will make the meatballs very soft and everyone likes that.
The meatballs I made were made from a combination of minced meat, liver and semolina. I did not add any bread or flour to them.
Find me on Instagram: mecooksblog and Facebook: MeCooksblog
Carrot and peas:
Blend the liver or chop it with a knife. Put it in a bowl and add minced meat, one teaspoon of salt, pepper, chopped parsley, eggs, soft butter and semolina. Mix and let it stand for 2 hours.
Pour water into a large pot, add one teaspoon of salt and bring it to boil. Shape the meatballs by using two metal spoons then put them on the boiling water right away. Bring them to boil then cook on a reduced heat for 10 minutes, starting from the moment when they start floating on the surface. Place the cooked meatballs on a plate with a slotted spoon.
Peel the carrots and cut them into cubes. Put them in a pot, add water and boil for 10 minutes. Then add the frozen peas and butter and then continue cooking on a low heat for 15 minutes.
Mix the flour with cream and salt. Pour the mixture over the boiling vegetables and cook for an another 5 minutes.
Serve the meatballs with hot vegetable sauce.
The meat mixture for meatballs is quite loose so two tablespoons will be necessary to put the mixture on the water.
Do not put the whole portion of meat mixture on the water at the same time. Divide it into two or three parts. The meatballs in water should swim freely.
The meatballs must not be cooked for too long, otherwise they will fall apart. After a few minutes of cooking, it is worth checking on one meatball whether it is ready or not.
Do you like dishes with liver? If so, try our recipe for Fried liver.
Your email address will not be published. Required fields are marked *
Save my name, email, and website in this browser for the next time I comment.