Chicken liver-and-pork meatballs
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- Keletso Motau
- 4
- Easy
- Carb Conscious Health conscious
- 5 minutes
- 15 minutes
- Kanonkop Kadette Rosé
“Kick things up a notch by including chicken livers in meatballs. Feel free to use chicken mince instead of pork.” – Keletso Motau
Ingredients
- For the meatballs:
- 500 g pork mince
- 125 g free-range chicken livers, blended until smooth
- 2 T Worcestershire sauce
- 1 onion, finely chopped
- 1 free-range egg
- 1 t ground cumin
- 1 t smoked paprika
- 60 g breadcrumbs
- sea salt and freshly ground black pepper, to taste
- For the salad:
- 600 g Woolworths exotic tomatoes, chopped
- 90 g Woolworths pickled red onion
- 10 g fresh chives, finely chopped
- 2 T extra virgin olive oil
Cooking Instructions
1. Preheat the oven to 200°C. To make the meatballs, mix all the ingredients and shape into meatballs. Place them on a baking
tray and bake for 15 minutes.
2. While the meatballs are cooking, toss the tomatoes and red onions with the onion pickling liquid, chives and olive oil.
3. Serve the cooked meatballs with the tomato salad.
Cook's note: Craving a burger? This meatball recipe is great for making patties, too. Fry in a pan in olive oil, or cook in your air-fryer.
Find more meatball recipes here.
Photographs: Myburgh Du Plessis
Production: Keletso Motau
Food assistants: Lerato Motau And Ivan Masiyazi
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