Ingredients:

• 500g liver
• 250g ground beef
• 1 tsp ground red chilli
• 1 tsp cumin
• 1 clove of garlic
• 1 egg
• 1 slice of bread, soaked and squeezed dry, or 4 tbsp matsa meal

Sauce:

• 2 fresh red peppers
• 1 tsp ground red chilli
• ½ glass of oil
• 1 glass of water
• 1 pinch of salt

Grill the liver, rinse it and cut it into large pieces.

Blend the liver, gradually adding the ground beef to obtain a homogeneous mixture. Transfer to a bowl, add the cumin, red chilli, crushed garlic and the soaked, squeezed bread, or the matsa (in this case, add ½ glass of water). Knead everything together with an egg. The mixture should not be firm but soft. Add a little water if needed. Leave to rest for a good half hour.

Prepare the sauce:

Rinse the red peppers, deseed them, cut them into pieces and place them in a large pot with the water, oil, salt, red chilli and a clove of garlic. Cook for 15 minutes over medium heat. Dip your hands in a little water, shape small balls and place them in the sauce. Cook over low heat, adding a little water if needed. Do not stack the meatballs on top of one another; let the first layer cook and make room for the others.