I love meatballs because you can make them in big batches, change up the protein and spices and create new flavors- so they're never boring.
Today, I'm encouraging you to try these superfood gems!
Did you know that organ meat is the most nutrient-dense food on this planet? Unfortunately, it's not the tastiest, so I'm using every trick I know to make these powerhouse proteins delicious.
My first suggestion is to try them and not tell anyone they contain liver.
Growing up, we had liver on the regular and even with loads of ketchup, I struggled to eat liver. So for me, it's been a long time to even consider adding liver to my meals.
I'm happy to report that these meatballs are tender and delicious and honestly they DON'T taste like liver, I promise.
I source my meat thoughtfully, choosing to buy from Mariposa Ranch:mariposa ranch.com a local family-owned company that provides quality grass-fed and finished beef.
Here are a few tips to try;
Keep the liver slightly frozen, so that you can grind it up in a food processor.
Allow the meat mixture to hang out in the fridge for 24 hours before making the meatballs. This will allow all the flavors to combine.
Adding liver will make the meat mixture looser, which is why I add arrowroot powder as a binder.
Bacon makes everything taste better.
Ingredients.
1 pound ground grass-fed/finished beef
1/2 pound grass-fed/finished partially frozen beef liver
6 slices bacon, cut into pieces
3/4 cup fresh parsley, finely chopped
4 cloves garlic, minced
1 1/2 tsp. chili powder
1/2 tsp. kosher salt
1 tsp. smoky paprika
1/2 tsp. freshly ground black pepper
1-2 tbsp. arrowroot powder
1 onion, finely diced
1-2 tbsp. coconut oil
Method.
Add liver and bacon to food processor and chop finely.
In a bowl, add ground beef, chopped liver, bacon and all seasonings except onion and arrowroot powder. Refrigerate covered for 24 hours.
When ready to make the meatballs;
Heat coconut oil in a skillet over medium-high heat.
Add onion and cook until soft and browned. Remove onion from heat and allow to cool.
Preheat oven to 375 degrees. Line a sheet pan with parchment paper.
Remove meat mixture from refrigerator, add onion and arrowroot powder.
Form meatballs in 2" balls and place on sheet pan.
Bake 15-20 minutes until internal temperature reaches 160 degrees.
Serve with warmed marinara, zuchinni zoodles, or spaghetti squash
Enjoy!
