This meatball recipe is an update to an older recipe I published many moons ago with really awful photos. I've learned more about lighting and chopping and seasoning, so I've updated the recipe to reflect all of that fun.
These meatballs are nutrition powerhouses, packed with veggies and surprise-- LIVER!
Don't navigate away just yet! The liver is totally masked by ground beef and pork and delicious seasonings. So if you're not a big liver fan, give this a try!
Liver is a superfood both for fertility and pregnancy, containing highly absorbable nutrients like folate, iron, B vitamins, vitamin A and choline! Just 3oz of liver contains your DRA of choline!
I like to serve these with sautéed zucchini noodles or just alongside a simple salad. They stay very juicy, so no sauce is necessary (though I've never argued with a good sauce).
This batch is massive. Feel free to cut it in half or freeze some preformed meatballs for those days when you are short on time!
Prep time: 30minutes
Cook time: 20 minutes
Yield: 64 golfball size meatballs
- 3 tbls butter, ghee, or olive oil
- 1 cup diced yellow onion, about 1 medium
- 1 cup finely diced carrots, about 3 medium carrots
- 3/4 cup finely diced celery, about 2 large stalks
- 2 pounds ground grassfed beef
- 1 pound ground pastured pork
- 8oz chicken or lamb liver
- 3 eggs
- 3/4 cup almond flour
- 2 tsp salt, divided
- 2 tsp dried oregano
- 1 tsp garlic powder
- 1/2 tsp black pepper
- Preheat oven to 375F
- In a large skillet, melt the butter or ghee over medium heat.
- Add the diced onions, carrots, celery and sprinkle with 1/2 tsp salt.
- Saute until the onions are translucent and the other veggies begin to soften.
- Remove skillet from heat when cooked through.
- While the veggies are sautéing, puree the liver in a high speed blender. Mmm. Liver smoothie.
- In a large mixing bowl, combine pork, beef, liver and eggs. Be careful not to overwork the meat, mix until just combined!
- Add salt, pepper, garlic, oregano, parsley, and almond flour and use your hands to mix spices into the meat mixture.
- Gently fold the cooked, cooled veggies into the meat mixture, again using your hands. Wear gloves if you don't like getting all up in your food.
- Form golf ball size meatballs and place on a parchment paper or wire rack lined baking sheet.
- Cook for 18-22 minutes
- Allow to rest for a few minutes before removing from the baking sheet.
*You can also bake these in a muffin tin! I've found it takes about 20 minutes if you keep the size of the meatballs relatively small.