Tuesday, 15 July 2014

Meatballs (with hidden liver)

Liver is fantastic for iron and other nutrients but the taste and texture can be offputting. So I thought about sitting down with my kids and explaining rationally how good it is for their growing bodies but then realised the better option is just to lie. Well not declare the whole truth. So I grind liver up and put it into meatballs which are then smothered in tomato sauce. Even kids coming over for tea have been tricked into eating it!

The ratio of liver is up to you but I would suggest starting with a bit less and building up gradually. 

I always double the quantities below so that I can have a meal in the freezer 

I don't normally like to dictate in the recipe that ingredients must be organic but with liver it's a must as you anything the animal is subject to will affect its liver. 

If you prefer you could use the minced mixture in a bolognese sauce.  

For the meatballs: 
400-500g minced beef
100g organic calves or beef liver 

For the tomato sauce: 
1 jar of passata 
1 large onion
2 cloves of garlic
Tbsp oregano (optional) 

1.Grind the liver up until it is a mince consistency (it will be rather gloopy)
2. Mix thoroughly with the beef mince 
3. Season with salt and pepper 
4. Shape into small balls and place in a glass shallow dish
5. Grill until the meatballs are brown rather than light pink when cut open 

For the tomato sauce 
1.Heat 2-3tbsp of ghee or olive oil on a low heat
2. Chop the onion and add to the pan, sweating gently for about 10 minutes
2. Crush the garlic and add to the onions. Cook for a further two minutes constantly stirring so the garlic doesn't burn 
3. Add the jar of tomato sauce and season well, adding oregano if you wish 
4. Cook on a low heat for about 20 minutes or longer of you want a thicker sauce 

No comments:

Post a Comment