Hidden Liver Meatballs with Fresh Tomato

Preparation time: 
min -
Published on
August 7, 2019

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!


4 meatballs




    1. In a heavy based pan, over a low-medium heat, sauté onions and garlic with a knob of butter and glug of oil, for about 10 minutes until softened.
    2. Add ginger, smoked paprika and thyme to the onion, cook for 2 minutes until fragrant. Set aside and allow to cool
    3. 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.
    4. Add the cooled onion mixture to the meat, season with salt and pepper and mix thoroughly.
    5. When you’re ready to cook, heat a heavy based frying pan with a glug of oil, over a medium heat.
    6. 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.
    7. Roughly grate the tomato over the meatballs, season with salt and pepper and finish with a scatter of chopped parsley.
    8. These can be enjoyed hot or cold, so ideal for picnics or a pack lunch the next day.