2 anchovy fillets ground in mortar & pestle with 2 garlic cloves
3 or 4 chicken livers, chopped (if you can't find fresh chicken livers anywhere, which is the first choice for this recipe, then buy 2 medium containers of chopped chicken liver at Zabar's and use 1 and 1/2 of the small size containers.
2 cups Panko
1 Tablespoon fresh parsley chopped
1 teaspoon dried oregano
Zest of 1 lemon
1 pinch black pepper
2 pinches ground nutmeg
1 pinch chili flakes
3 or 4 Tablespoons Madeira wine (I used 4)
1 extra large or jumbo egg, beaten, for the liver mixture
1 egg for egg wash, (1 egg plus 1 teaspoon water, whisked together) brushed onto balls before baking & frying.
Have a little olive oil on hand. It's not in the original recipe, but the butter won't burn as easily if you add a drop of olive oil to it.
1. Gather all ingredients together in one place. Do all cutting, chopping, slicing, measuring, first.
1. Mix together all the ingredients and adjust the quantity of breadcrumbs if required to make a mixture which will cohere when squeezed. Roll into small balls, (smaller than golf balls) coat with egg wash and fry or bake until heated through.
2. Just before baking or frying, brush the meatballs with this egg wash - 1 egg beaten with 1 teaspoon water for egg wash
3. If you choose to bake these liver balls, preheat oven to 375 degrees and bake for 12 to 18 minutes. Keep your eye on the oven, after 12 minutes. When the meatballs turn a golden brown and crispy on the outside, take them out of oven. And drain on paper towel before serving.
4. To fry, use extra virgin olive oil in a large skillet, over medium heat. Cook for 12 to 15 minutes, using tongs, rolling them around so all surfaces are cooked. Remove from skillet when the liver balls are crispy on the outside.
Here are some of my favorite Handel pieces, for your listening pleasure. If you aren't familiar with Handel, go for baroque, and give them a try.