Hidden Liver Meatballs

“Liver? YUMMMMMM.” - Said nobody ever.

But here’s the thing…

Beef liver is one of the most nutrient-dense foods on the planet.

It provides:

➖ Iron

➖ Copper

➖ Vitamin A

➖ B Vitamins 

➖ Potassium 

➖ Folate

➖ Vitamin C

Basically all the things you need to keep your hormones stable, your metabolism pumping and your cells happy, from a natural whole-food source your body prefers (aka super BIOAVAILABLE)! ✨

… Most of which you probably aren’t getting enough of, btw.

But, like most people, I’m not trying to get down on a whole plate of liver and onions, so I hide them in foods whenever I can.

And these meatballs DO NOT disappoint. You can’t even taste that there’s organ meats hidden in there- even my family will attest to that.

Here’s how I make them:

Ingredients:

• 1lb grass-fed ground beef

• 1lb Force of Nature Ancestral Blend (I used beef, but will often use bison or venison too)

• 1/2 cup organic breadcrumbs, Pork King pork rind crumbs, or ground flaxseed

• 2 pasture-raised eggs

• 2 tsp garlic powder

• 2 tsp onion powder

• 2 tsp oregano

• Sea salt and pepper to taste

• Avocado oil spray

• Parchment paper + baking sheet ( I prefer to use with a rack) for baking

Instructions:

1. Add beef, ancestral blend, breadcrumbs (or substitute), eggs, and spices to a large bowl. Season with your heart- I like to use a generous amount to hide any gamey taste. Combine contents fully, with your hands is best.

2. Preheat oven to 400ºF. Line baking sheet with parchment and spray baking sheet rack with avocado oil.

3. Roll into 1-1.5” balls and place on rack. (If you don’t have a baking sheet with a rack, just place directly on parchment paper-lined baking sheet.)

4. Once pre-heated, add meatballs to oven and cook for 20-25mins depending on size. If you didn’t use a rack, you’ll want to flip meatballs halfway through. I will undercook all but what I plan on eating immediately so they reheat without overcooking.

5. Let rest for 5-10mins and enjoy! You can freeze leftovers for an easy throw together meal.

HOW TO SERVE:

I like to serve mine Greek style with rice, fresh veg salad, and tzatziki sauce, but they’re great with pasta, in a pita, or just broken apart on some sourdough bread with butter.

(PS. You can make a quick tzatziki sauce by shredding cucumber and adding equal parts grass-fed yogurt. Then season with dill, salt and a tiny splash of lemon juice.)

Let me know if you try them! Tag me on socials @lasandwellness.

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