Step 1

The night before: If your liver was previously frozen, defrost it, then put it in a colander and let it drain for a minute. Now place it in a glass Tupperware with about 2 tablespoons of apple cider vinegar and refrigerate over night. This will release any toxins that were stored in the meat, and it will remove some of the pungent liver smell, making it more palatable.

Step 2

On the next day: In a large pan, cook bacon over low heat, stirring often until done, without being too crispy. Remove the bacon to a plate covered with a paper towel or a paper bag, to drain the excess fat, reserving the rendered lard in the pan.

Step 3

In the meantime whisk the egg lightly with the cream, a pinch of sea salt and a pinch of freshly ground black pepper.

Step 4

In a food processor reduce the cooled bacon to rough crumbles. Now add the liver and process until it almost turns liquid. Next add the ground beef, onions, egg mixture, cayenne, and a bit more sea salt and pepper.

Step 5

Process very lightly, just enough to blend all the ingredients, if you like a finer texture you can process longer, but the end meatballs will be denser and not as soft.

Step 6

Form the meat mixture into some golfball sized meat balls. If you do not want to use your hands, you can use to spoons to do this job.

Step 7

Put the meatballs in the pan on a lively flame and brown on both sides, approximately 2-3 minutes per side, adding ghee if the cooking fat is not enough. Cover the saucepan with a lid and allow the meatballs to cook for approximately 10 minutes on a low flame.

Step 8

You can serve them with a mixed green salad or with tomato sauce on top of noodles.