• 400g pork liver
  • 1 cup of milk
  • 400g belly pork slices
  • 200g cooking bacon
  • 1 large onion
  • 2-5 cloves of garlic to taste
  • 125g dried breadcrumbs
  • 2 teaspoons dried sage
  • 1 teaspoon dried thyme
  • 1 teaspoon cumin powder
  • 1/2 teaspoon ground black pepper
  • 1 teaspoon dry English mustard powder or 2 teaspoons readymade dijon mustard
  • Salt - see below


  • Chop the liver into small pieces. If the smell is strong it can be reduced by soaking the liver in the milk - drain the milk before adding the other ingredients.
  • Remove any skin and bone from the belly pork but save the fat. Chop into small pieces and either put through a meat grinder or use a food processor with a coarse chopping blade.
  • Chop the onion and garlic into fine dice.
  • Mix all ingredients together to form a stiff coarse paste.

To prepare for cooking either:

  • Form into small balls about the size of a satsuma, or
  • Fill a small baking dish about 35mm deep

To cook

  • Preheat the oven to gas mark 7 and bake for 15 minutes before turning down to gas mark 4.
  • Continue to bake for up to 90 minutes; the meatballs will cook a bit quicker than the tray bake.

To serve

  • Cut the tray bake into squares to make regular cubes.
  • Add to any pasta dish or serve with a thick onion gravy, mashed potatoes, carrots, peas etc.


This dish needs a bit of salt or it will be very under seasoned but be careful that you don't add too much if your bacon is salty.