Ingredients with Measurements:
- 1 pound of beef liver, finely chopped
- 1 onion, finely chopped
- 1/2 cup of breadcrumbs
- 2 eggs
- 1/4 cup of milk
- 1/4 cup of flour
- 1/4 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1 tablespoon of butter
- 1 tablespoon of olive oil
For the Creamy Mustard Sauce:
- 1/2 cup of heavy cream
- 1/4 cup of Dijon mustard
- 1/4 cup of sour cream
- 1 tablespoon of honey
- 1 tablespoon of apple cider vinegar
- Salt and pepper to taste
Special Equipment Needed:
- Large mixing bowl
- Food processor or blender
- Large pot for boiling water
- Slotted spoon
- Whisk
- Saucepan
Step-by-Step Instructions:
1. In a large mixing bowl, combine the chopped beef liver, finely chopped onion, breadcrumbs, eggs, milk, flour, salt, and black pepper. Mix well until all ingredients are well combined.
2. Using a food processor or blender, blend the liver mixture until it becomes a smooth paste.
3. In a large pot, bring water to a boil. Add a pinch of salt to the water.
4. Using your hands, form the liver mixture into small balls, about the size of a golf ball.
5. Carefully drop the liver balls into the boiling water. Reduce the heat to low and let the liver balls simmer for about 10-15 minutes or until they float to the surface.
6. Using a slotted spoon, remove the liver balls from the water and set them aside.
7. In a saucepan, melt the butter and olive oil over medium heat. Add the Dijon mustard and whisk until well combined.
8. Add the heavy cream, sour cream, honey, and apple cider vinegar to the saucepan. Whisk until the sauce is smooth and creamy.
9. Season the sauce with salt and pepper to taste.
10. Serve the liver balls with the creamy mustard sauce.
Time:
Preparation time: 20 minutes
Cooking time: 15 minutes
Temperature:
Boiling water
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 350
Fat per serving: 20g
Protein per serving: 25g
Carbohydrates per serving: 15g
Fiber per serving: 1g
Sugar per serving: 5g
Substitutions for ingredients:
- Pork liver can be used instead of beef liver.
- Panko breadcrumbs can be used instead of regular breadcrumbs.
- Whole milk can be used instead of 2% milk.
- Cornstarch can be used instead of flour.
Variations:
- Add chopped parsley or chives to the liver mixture for added flavor.
- Serve the liver balls with a tomato sauce instead of the creamy mustard sauce.
- Add chopped bacon to the creamy mustard sauce for added flavor.
Tips and Tricks:
- Make sure to finely chop the onion to avoid large chunks in the liver mixture.
- Use a food processor or blender to ensure a smooth liver paste.
- Wet your hands with water before forming the liver balls to prevent sticking.
- Use a slotted spoon to remove the liver balls from the water to avoid breaking them.
Storage Instructions:
- Store leftover liver balls in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
- To reheat, place the liver balls in a saucepan with a little bit of water. Heat over medium heat until heated through.
Presentation Ideas:
- Serve the liver balls on a bed of mashed potatoes or rice.
- Garnish with chopped parsley or chives.
Garnishes:
- Chopped parsley or chives
Pairings:
- Serve with a side of roasted vegetables or a salad.
Suggested Side Dishes:
- Mashed potatoes
- Rice
- Roasted vegetables
- Salad
Troubleshooting Advice:
- If the liver balls are falling apart in the water, add a little bit of flour to the liver mixture to help bind it together.
Food Safety Advice:
- Make sure to cook the liver balls thoroughly to avoid any risk of foodborne illness.
Food History:
- Leberknödel is a traditional German dish made from liver and breadcrumbs.
Flavor Profiles:
- The liver balls have a rich and savory flavor, while the creamy mustard sauce adds a tangy and slightly sweet flavor.
Serving Suggestions:
- Serve the liver balls and creamy mustard sauce as a main dish for dinner.
Related Categories
Cooking Method: N/A
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Region: German
Taste: Savory, Tangy, Rich, Creamy, Herbaceous