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Serves 8

the ingredients may seem a little unconventional, they are needed. The finished dish is amazing

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  • 1 pack liver, chopped very finely
  • 2 500g packs beef mince
  • 1 large onion, finely chopped
  • 1 pack Schwartz dreid beef casserole mix (I know it sounds odd, butyou do need it)
  • 2 heaped tbsp ground black pepper
  • 4 heaped tbsp sea salt
  • 1 heaped tsp dried oregano
  • 4 heaped tsp minced garlic from a jar
  • Japanese breadcrumbs (you can use normal dried breadcrumbs but they arent the same as the japanese ones.)


    Preheat oven to moderate, about 180 c. Meanwhile, fry the onions in a little oi until soft and translucent. Set aside to cool a little. In the largest bowl you have, put in everything including the onions but not the breadcrumbs yet, and mix thoroughly with your hands. It will look a bit wet, so you start adding the breadcrumbs a tablespoon at a time until they hold together nicely when moulded into a ball. Mould all the mix into balls a little smaller than a golf ball and place on a greased baking sheet. Bake for 10-15 mins but start checking after 10. You want them cooked through and brpowned nicely, not like lumps of coal! Serve with spaghetti and my tomato and red pepper sauce.

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