Liver Meatballs with Sauce

Name: Liver Meatballs with Sauce - Sofia M.
Ingredients: 500; 550 g liver (pork) 200 g potatoes 1 egg 1 small bunch of green parsley 1 green onion salt; pepper 5 full tablespoons of breadcrumbs flour 2 tablespoons of oil 3 tablespoons of tomato pulp in tomato juice 1 tablespoon of tomato concentrate 1 glass of water (approximately)

Diverse - Liver Meatballs with Sauce by Sofia M. - Recipia

Wash the liver well, then cut it into cubes or slices, making sure to remove any membrane or impurity. Place the liver in a very hot pan or skillet without adding oil or other fats. Let it whiten and change color on all sides, about 5-7 minutes, stirring occasionally. This step is essential to preserve its flavor and develop its aroma. Once the liver is cooked, transfer it to a food processor or meat grinder and chop it as finely as possible to obtain a smooth paste. Meanwhile, peel the potatoes, wash them well, and cut them into cubes. Add them to the processor or grinder along with the liver and chop everything again. After obtaining a uniform mixture, add salt and pepper to taste, finely chopped fresh parsley, finely chopped onion, and breadcrumbs. Mix the ingredients well until you get a well-integrated composition. Place the mixture in the refrigerator for 20-30 minutes, so the breadcrumbs absorb the excess liquid, which will help in forming the meatballs. When the mixture is ready, take it out of the refrigerator. Using a spoon, take portions of the liver mixture and form meatballs, keeping in mind that it is a soft composition. Place the meatballs on a tray lined with baking paper. Preheat the oven to maximum temperature and bake the meatballs for about 20 minutes, or until they become firm and have a golden crust. Check the consistency of the meatballs by gently pressing with your finger; if they do not give in, they are ready. In a glass or ceramic baking dish, add 1-2 tablespoons of oil, then place the liver meatballs with the remaining flour on them. This will help thicken the sauce. Pour the tomato sauce mixed with water and tomato paste over the meatballs, ensuring it covers them, even if not completely. Place the tray in the preheated oven at maximum heat and leave it for 15-20 minutes until the sauce reduces and thickens. For an extra flavor, add freshly chopped green parsley or dill before serving. These liver meatballs are delicious alongside mashed potatoes, boiled potatoes, apple puree, or pumpkin, or even with peas. This versatile recipe will add flavor to your meal, being suitable for both lunches and festive dinners. Enjoy!

Ingredients

500
550 g liver (pork) 200 g potatoes 1 egg 1 small bunch of green parsley 1 green onion salt
pepper 5 full tablespoons of breadcrumbs flour 2 tablespoons of oil 3 tablespoons of tomato pulp in tomato juice 1 tablespoon of tomato concentrate 1 glass of water (approximately)

Liver Meatballs with Sauce

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