Potato meatballs with liver and tomato sauce

Name: Potato meatballs with liver and tomato sauce - Augustina J.
Ingredients: 500 g potatoes 1 egg 100 g cheese 1 tablespoon butter spices for potatoes salt & pepper chicken livers tomato sauce: 4 tablespoons tomato paste 1

Meat - Potato meatballs with liver and tomato sauce by Augustina J. - Recipia

Potato meatballs with liver and tomato sauce – A comforting delicacy Preparation time: 30 minutes Baking time: 30 minutes Total: 1 hour Servings: 4 Are you dreaming of a comforting meal, full of flavors and aromas that sweeten your soul? I invite you to discover the recipe for potato meatballs with liver and tomato sauce, a delicious combination that blends the creamy texture of potatoes with the intense flavor of liver, enriched by a fragrant tomato sauce. This recipe is not only simple but also a wonderful opportunity to bring family and friends together around the table. Recipe History Meatballs are a traditional dish on many cultures' tables, with deep roots in rustic gastronomy. They were originally created to make the most of available ingredients, and combining them with liver and tomato sauce offers a play of textures and flavors that turns every meal into a feast. It is a dish that evokes memories of home, of moments spent with loved ones. Ingredients For the meatballs: - 500 g potatoes - 1 egg - 100 g cheese or grated cheese - 1 tablespoon butter - Potato spices (chamomile, paprika, cumin, to taste) - Salt and pepper, to taste For the liver: - 300 g liver (chicken or duck) - 2 garlic cloves - Oil for frying For the tomato sauce: - 4 tablespoons tomato paste - 1 ½ cups water - Salt and pepper, to taste - 1 teaspoon sugar (to reduce the acidity of the tomatoes) - 1 tablespoon flour dissolved in 2 tablespoons water - 1 garlic clove, finely chopped Preparation Steps 1. Preparing the potatoes Start by peeling the potatoes, washing them well under cold water. Cut them into equal-sized cubes to ensure even boiling. Place them in a pot with water and salt, then boil until a fork easily pierces them (about 15-20 minutes). It is essential not to overboil them, or they will turn into puree. 2. Potato paste After the potatoes are boiled, drain them well and mash them in a large bowl. Add 1 tablespoon of butter and the desired spices (chamomile, paprika, cumin) to give them a pleasant aroma. Once you have a smooth puree, incorporate the grated cheese and the egg. Season with salt and pepper, mixing well until homogeneous. 3. Forming the meatballs With wet hands, form meatballs from the potato mixture. Place them in a greased baking tray, leaving a small space between them for even baking. Put the tray in the preheated oven at 180°C for about 20-25 minutes, or until the meatballs are golden and crispy on the outside. 4. Preparing the liver In a frying pan, heat a little oil and add the 2 chopped garlic cloves. When the garlic starts to turn golden, add the cleaned liver cut into small pieces. Cook them over medium heat until they are browned and cooked through, about 10-15 minutes. Add salt and pepper to taste. 5. Preparing the tomato sauce In a saucepan, dissolve the tomato paste in 1 ½ cups of water. Season with salt, pepper, and add the chopped garlic. Let it simmer on low heat for 10 minutes. If the sauce is too thick, you can add a little water to achieve the desired consistency. After the sauce has reduced a bit, add the flour dissolved in water, stirring vigorously to avoid lumps. 6. Assembling the dish After the potato meatballs are baked, remove the tray from the oven and evenly scatter the liver among them. Pour the tomato sauce over everything, covering the meatballs and liver well. Return the tray to the oven for another 20 minutes to allow the flavors to combine. Serving Suggestions Serve the potato meatballs with liver and tomato sauce alongside a fresh green salad with cherry tomatoes and red onions for a pleasant contrast of textures and flavors. A slice of fresh bread or a carrot puree can perfectly complement this dish. Nutritional Benefits This recipe is an excellent source of complex carbohydrates from potatoes, protein from liver, and healthy fats from butter. Livers are rich in iron and vitamin A, making them a nutritious choice for a balanced meal. Vegetarian Variant If you prefer a vegetarian version, you can replace the liver with mushrooms or tofu, preparing them just like the liver, with a little garlic and spices. The tomato sauce will add a delicious flavor and perfectly complement the potato meatballs. Frequently Asked Questions - Can I use sweet potatoes instead of regular potatoes? Yes, sweet potatoes offer a sweeter flavor and an interesting texture, making the dish more unique. - How can I store the meatballs? You can keep the meatballs in an airtight container in the refrigerator for 2-3 days. Reheat them in the oven to bring them back to life before serving. - What drinks pair well with this dish? A dry white wine or a lager beer pairs wonderfully with the rich flavors of this dish. I invite you to enjoy every step of preparing this recipe for potato meatballs with liver and tomato sauce. It is a meal that will not only satisfy your hunger but will also bring smiles to the faces of your loved ones. Enjoy your meal!

Potato meatballs with liver and tomato sauce

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