Beef liver dumplings

I know right up front that this will not be to the liking of many of my followers. All I can say is I bring you the stuff I do. Don't do as I say and don't do as I do. Just give this a read with an open mind and let me know what horror stories it brings back about liver experiences. Maybe we'll do a book!! LOL

1 lb beef liver, cleaned of all naughty bits and cut into 2 inch pieces
½ cup milk
2 Tbs hot sauce
3 slices bread
cream or half and half
1 egg, lightly beaten
salt and pepper to taste

Soak the liver in the milk and hot sauce for a few hours. Drain and pat dry with paper towels. Place in the food processor with the bread. Pulse and add cream or half and half, salt and pepper, and the egg to get a proper texture – not too wet, not too dry. Form a little patty and saute it for a couple of minutes so that you can taste for seasoning and adjust as necessary.

Make a braising liquid by using chicken or beef broth and 2-3 Tbs tomato paste. Make enough liquid to come up about 2/3 of the way on the meatballs. Bring to a simmer, cover, and cook very low and slow for 10-12 minutes until done all the way through. Serve over pasta or rice or Israeli couscous. Drizzle some of the tomato liquid over the top.