Wednesday, October 8, 2014

Pork and chicken liver meatballs

On the path to include organ meats into our meals, I decided to add a few chicken livers into meatballs to hide the distinct texture of liver that most people cannot stomach. This was also a good opportunity for me to try out a jar of salted baby shrimps I bought from the store the other day.

Pork and chicken liver meatballs

  • 1 lb. ground pork
  • 4 chicken livers
  • 3-4 chives or green onions, finely chopped
  • 1 carrot, peeled and chopped
  • 3 tbsp salted shrimp/ 1 tbsp soaked and drained dried shrimp
  • 1/2 tsp grated or minced ginger root

  1. Preheat oven to 350F
  2. Blend chicken livers in a small chopper or blender until smooth
  3. Mix all ingredients together
  4. Shape meatball with soup spoon or you can roll them out the old fashion way with the palm of your hands.  
  5. Bake at 350F for 30 mins or until brown on top. 

I also broiled it 2-3 mins to dry up the extra liquid from the carrots. 

blend up chicken liver
These shrimps are really tiny
Mix them all up

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