Pork And Liver Meatballs (figatells)
Pork and Liver Meatballs, also known as Figatells, are a traditional dish from Valencian cuisine. These flavorful meatballs are a popular tapas option and can be served as a main course with a side of vegetables or rice.
Ingredients
- 250g ground pork
- 150g pork liver, finely chopped
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/4 cup breadcrumbs
- 1 egg
- 1/4 cup chopped parsley
- Salt and pepper to taste
- 1/4 cup olive oil for frying
Instructions
- In a large bowl, combine the ground pork, chopped pork liver, onion, garlic, breadcrumbs, egg, parsley, salt, and pepper. Mix until well combined.
- Form the mixture into small meatballs, about 1 inch in diameter.
- Heat the olive oil in a large skillet over medium heat. Add the meatballs in batches and cook until browned on all sides and cooked through, about 10-12 minutes.
- Remove the meatballs from the skillet and place them on a paper towel to drain any excess oil.
- Serve the pork and liver meatballs hot, with your choice of dipping sauce or as a tapas dish.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 25 minutes
- Total time:
- 45 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 250 per serving
- Protein
- 15g
- Carbohydrates
- 5g
- Fat
- 18g
Supplies
Large mixing bowl Skillet Wooden spoon Paper towels
Tools
Knife Cutting board Measuring cups and spoons
Serving suggestions
Serve the pork and liver meatballs with a side of sautéed vegetables and a glass of Spanish red wine for a complete meal.
Tips & tricks
For a smoother texture, you can pulse the pork liver in a food processor before adding it to the meatball mixture.
Cost
$10