RACHEL LETT
Rich and buttery meatballs, are balanced by the acid of a fresh summer tomato. This is a great recipe for those on the fence about liver — discreetly enveloped into meat, you’d never know —yet an integral ingredient for making them so rich and buttery!
Hidden Liver Meatballs with Fresh Tomato
SERVES 6–8
1 small onion, finely chopped
3 garlic cloves, finely chopped/crushed
1 teaspoon ground ginger
2 teaspoons smoked paprika
1 tablespoon chopped thyme
500g minced lamb
400g chicken liver
salt & pepper
1 medium tomato
parsley
Ingredients
In a heavy based pan, over a low-medium heat, sauté onions and garlic with a knob of butter (without for dairy free) and glug of oil, for about 10 minutes until softened.
Add ginger, smoked paprika and thyme to the onion, cook for 2 minutes until fragrant. Set aside and allow to cool
Using a large, sharp, knife, roughly chop the liver, running the knife back and forth till it looks minced. Add to a large mixing bowl with the minced lamb.
Add the cooled onion mixture to the meat, season with salt and pepper and mix thoroughly.
When you’re ready to cook, heat a heavy based frying pan with a glug of oil, over a medium heat.
Using two two dessert spoons, pass the mixture repeatedly between the spoons; turning and smoothing each side until a neat quenelle is formed. Tip onto the frying pan, and continue to fill the pan with meatballs — make sure not to overcrowd the pan (about 10 at a time). Cook for about 3-5 minutes on each side until coloured. Transfer to a plate and continue to cook the rest of the mixture in batches.
Roughly grate the tomato over the meatballs, season with salt and pepper and finish with a scatter of chopped parsley.
These can be enjoyed hot or cold, so ideal for picnics or a pack lunch the next day.