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!
A note on cooking
I encourage you to embrace a freestyle way of cooking, and use this recipe as a guide. Don’t get too caught up in measuring things exactly — you can eyeball most things.
Cooking should be relaxing, unfussy and an opportunity for you to exercise your creativity. Don’t forget to taste as you go along, and use your intuition with flavours.
Trust your instinct, on whether it needs more of this, or more of that — cook to what you like!
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