Liver Meatballs (Boulettes de Foie et Viande)
Let’s get this out of the way: yes, it’s liver. But hear us out—these liver meatballs are juicy, richly spiced, and absolutely packed with protein. This isn’t your average dinner. It’s old-school Sephardic soul food with a North African twist, the kind your grandmother whispered about but served with pride. When done right, these are the kind of meatballs that turn skeptics into believers.
You can eat them warm or cold (they’re amazing in sandwiches), and if you’re someone who grew up turning your nose at liver, prepare to be shocked.
Ingredients for Liver Meatballs
To make these boulettes de foie, you’ll need:
- 1 lb ground beef
- 1 lb beef liver (koshered and ground)
- 1 clove garlic, minced
- ½ tsp cumin
- 1 pinch black pepper
- ½ tsp salt
- 1 tbsp matzah meal (or substitute with flour)
- 3 tbsp olive oil
- ½ cup water
- ½ tsp paprika
How to Make Sephardic Liver Meatballs
- Prep the Liver: Liberally salt the liver and broil it on both sides until it’s browned and firm. This is how you kosher the liver. Rinse off the salt and pulse it in a food processor until it resembles ground beef.
- Mix the Meatball Blend: In a large bowl, combine the processed liver, ground beef, garlic, cumin, salt, pepper, matzah meal, and 2 tbsp olive oil. Use your hands to mix—it’s the old-fashioned way, and it works.
- Form Your Shapes: Roll into 2-inch diameter meatballs, or if you’re feeling adventurous, shape them into 3-inch sausages.
- Cook in Paprika Broth: In a saucepan, bring ½ cup water, 1 tbsp olive oil, and paprika to a boil. Reduce to medium heat and gently lower in your meatballs.
- Simmer and Serve: Cover and simmer for 10–15 minutes. Let them rest for 5–10 minutes before serving warm—or chill for the next day.
What Do Liver Meatballs Taste Like?
They taste like your childhood… if your childhood had bold cumin, sweet paprika, and juicy, perfectly textured meat. The liver adds richness and depth—think pâté turned savory meatball. And don’t worry—the flavor isn’t overpowering. Instead, it’s earthy, warm, and deeply satisfying.
Tips for Success
- Kosher the liver properly: Always broil with salt before using in any recipe.
- Texture tip: Don’t over-process the liver—you want texture, not paste.
- For a crispier bite: Sear the meatballs briefly in a pan before simmering.
Serving Ideas
These are excellent served with couscous, stuffed into pita with pickled vegetables, or cold straight from the fridge (don’t judge it till you try it). They’re also great as a protein-packed lunch on-the-go.
French Twist
Also known as Boulettes de Foie et Viande, this dish has a long culinary tradition in North African Jewish kitchens, especially in Tunisia and Morocco. If you’re feeling fancy, serve with a drizzle of harissa sauce.
Final Thought
We know liver meatballs sound like something out of a fear factor episode—but once you try them, you’ll be asking for seconds. Sometimes, grandma really did know best.
Perla’s Liver Meatballs
DESCRIPTION
INGREDIENTS
- 1 lb ground beef
- 1 lb beef liver (koshered and ground)
- 1 clove garlic (minced)
- 1/2 tsp cumin
- 1 pinch pepper
- 1/2 tsp salt
- 1 tbsp matzah meal (or flour)
- 3 tbsp olive oil
- 1/2 cup water
- 1/2 tsp paprika
INSTRUCTIONS
- Heavily salt then broil the liver on both sides until brown and firm. Rinse the salt off and pulse the liver in a food processor until it looks like ground beef.
- In a large bowl, combine the ground liver, ground beef, minced garlic, cumin, pepper, salt, matzah meal and 2 tbsp olive oil. Mix by hand.
- Form 2-inch diameter meatballs or shape into 3-inch long sausages.
- In a saucepan, bring the water, paprika and 1 tbsp olive oil to a boil.
- Reduce to medium heat and carefully place the meatballs (or sausages) into the liquid. Cover and cook for 10-15 minutes.
- Remove from heat and let sit for 5-10 minutes. Serve warm or cold.
