Beef & Liver Meatballs

Ingredients

• 2 tbsp Olive oil (For cooking the onion)
• 1 Red onion (Finely diced)
• 2 cloves Garlic (Minced)
• 2 tsp Chilli flakes
• 1 sprig Rosemary (Finely chopped)
• 2 tbsp Tallow (For frying the meatballs)
• 500 g Beef mince
• 200 g Chicken livers (Optionally soak in milk to reduce bitterness)
• 100 ml Milk (For soaking the chicken livers; optional. Soak 30–60 minutes, or 6 hours to overnight)
• 75 g Oat flour
• 1 tsp Salt
• Black pepper (To taste; mentioned in the transcript)

Steps

1. 1

   If desired, place the chicken livers in 100 ml milk and soak for 30–60 minutes to reduce bitterness; the description notes that 6 hours to overnight is said to work better. Drain before using.

2. 2

   Finely dice the red onion and mince the garlic. Finely chop the rosemary.

3. 3

   Heat a pan over a nice hot heat, then add the olive oil and diced onion.

4. 4

   Add the minced garlic to the pan.

5. 5

   Add the chopped rosemary and chilli flakes.

6. 6

   Cook for a few minutes, stirring occasionally, until the onion mixture is cooked.

7. 7

   Grind the chicken liver in a food processor or blender, stopping before it becomes liquid; liquid liver can make the meatballs too loose.

8. 8

   Put the beef mince in a mixing bowl. Add the ground liver, oat flour, salt, and cooked onion mixture. Add black pepper to taste, as mentioned in the video transcript, then mix well.

9. 9

   Form the mixture into small mini-meatballs and arrange them on a tray.

10. 10

    Heat the tallow in a hot pan. Fry the meatballs, turning them with a spoon, until golden brown. The description says to fry in oil; the video identifies tallow for this frying step.

11. 11

    Transfer the browned meatballs to the oven and cook for 10 minutes at 200°C.

12. 12

    Serve. Suggested accompaniments are sweet potato puree, feta, thyme, chilli oil, and chilli flakes.

Notes

The recipe description says chicken livers may be soaked in milk for 30–60 minutes, with 6 hours to overnight said to be better; the ingredient line also mentions an optional 6-hour soak. The serving suggestions are not given quantities. The transcript mentions black pepper, which is absent from the written ingredient list. The source does not state the number of servings.

Nutrition per serving

• main
• dinner
• beef
• organ meat
• oven-finished
• pan-fried
• high-protein