Liver meatballs

Breaded Pork Liver Meatballs – a Delicious and Comforting Recipe

Who doesn't love meatballs? These small culinary wonders are versatile, tasty, and can be made from a variety of ingredients. Today, we focus on a special recipe: breaded pork liver meatballs. This recipe is not only an excellent way to use liver but also an opportunity to enjoy a hearty and flavorful meal.

Preparation time: 30 minutes
Cooking time: 15 minutes
Total time: 45 minutes
Servings: 4

The history of meatballs is fascinating. It is said that their origins are lost in the mists of time, and each culture has developed its own variations. From beef or chicken meatballs to vegetable ones, meatballs have become a symbol of comfort and family meals. So, let’s venture into making these delicious meatballs!

Ingredients:
- 500 g pork liver (or chicken for a lighter version)
- 1 onion (or a few green onions for a fresher taste)
- 3 cloves of garlic (or green garlic for a distinct note)
- 3 slices of dark bread (preferably whole grain for added nutritional benefits)
- Fresh herbs (parsley, dill, or thyme, according to preference)
- 2 eggs (plus 2-3 for breading)
- 1 tablespoon of flour (or two, if needed)
- Salt and pepper, to taste
- Oil for frying

Preparing the meatballs:

1. Preparing the liver:
Start by cutting the pork liver into smaller pieces. It will be boiled to lose its bitterness and become easier to process. Make sure the liver is fresh and of good quality. Place it in a pot with cold water and let it boil. Add a pinch of salt to enhance the flavor. Boil the liver for about 15-20 minutes until well cooked.

2. Preparing the mixture:
Once the liver is ready, remove it from the water and let it cool slightly. While it cools, you can prepare the other ingredients. In a food processor, add the boiled liver, finely chopped onion, crushed garlic, slices of bread soaked in milk (which you have drained well), eggs, herbs, and a pinch of salt and pepper.

3. Mixing the ingredients:
Process everything until you obtain a homogeneous mixture, but not too creamy. Aim for a slightly grainy texture that will give the meatballs a pleasant consistency. If needed, you can add a little flour to bind the mixture.

4. Forming the meatballs:
Wet your hands to avoid the mixture sticking and form meatballs of the desired size. Place them on a plate.

5. Preparing for frying:
In a bowl, beat the 2-3 eggs with a pinch of salt. Prepare another bowl with flour. Take each meatball, coat it in flour, then in the beaten egg mixture, ensuring it is well covered.

6. Frying:
Heat the oil in a grill pan. Once the oil is hot, add the meatballs and fry them on each side until golden and crispy, about 3-4 minutes on each side. Be careful not to overcrowd the pan to fry evenly.

7. Serving:
Enjoy your meal! Your meatballs are now ready. Serve them hot, alongside a fresh salad or mashed potatoes. You can also add a yogurt or sour cream sauce to enhance the flavors.

Practical tips:
- Pork liver can be replaced with chicken liver, which is milder and has a less intense flavor.
- If you want to add a more interesting taste, you can include spices such as paprika or herbes de Provence in the meatball mixture.
- The meatballs can also be served cold, making them excellent for a picnic or a quick snack.

Frequently asked questions:
1. Can I replace the bread with breadcrumbs?
Yes, breadcrumbs are an excellent alternative and will give them a crispy texture on the outside.

2. How can I store the meatballs?
The meatballs can be stored in the fridge in an airtight container for 2-3 days. You can reheat them in the oven or microwave.

3. Can the meatballs be frozen?
Absolutely! The meatballs can be frozen before frying. Place them on a tray and put them in the freezer. Once frozen, you can transfer them to a freezer container.

Nutrition:
These meatballs are rich in protein due to the liver and eggs. They also contain essential vitamins such as B12, which supports the nervous system and metabolism. Undoubtedly, a healthy choice for a nourishing meal.

Serving combinations:
These meatballs pair wonderfully with a side of fried potatoes or mashed potatoes, as well as with a fresh green salad or coleslaw. Additionally, a yogurt or garlic sauce will perfectly complement the flavors of the meatballs.

Enjoy making these breaded pork liver meatballs and savor every bite! I encourage you to experiment with different ingredients and personalize your recipe. Every meal is an opportunity to create delicious memories around the table. Bon appétit!