Please enter the email you’re using for this account.
1 large onion, diced
1/2 pound beef or chicken liver, cubed
1/2 teaspoon salt
2 tablespoons flour
1/2 pound chopped meat
1 small onion, minced
1 egg
1/4 cup Gefen Bread Crumbs
1/4 teaspoon salt
Sauté onion in oil until golden.
Add liver and salt and sauté for five minutes.
Sprinkle in the flour and stir constantly for one to two minutes.
In a separate pot, bring water to a boil.
Mix all ingredients for meatballs. Form tiny balls and drop into boiling water.
Cook for 10–15 minutes.
Remove with slotted spoon, add to liver. Add half a cup of water and cook over low heat for 20 minutes.
Photography and Styling by Miriam Greenzweig.
How Would You
Rate this recipe?
Please log in to rate
Reviews