Liver is an amazing superfood! It contains lots of vitamins and minerals, including zinc, iron, B vitamins, A vitamins, and folate. In our modern world, all of our livers are well taxed because of our exposure to chemicals. Anytime we know we need to support a particular organ, one of the best ways to do that is to consume the organ meat of the organ you’re trying to support.
You can spice your meatballs with anything you want but think of strong flavors. You want to neutralize the flavor of the liver. You can also add any additional vegetables that you know your family likes. If you add additional vegetables like zucchini, eggplant or peppers and are finding the consistency of the meatball mixture to not be very sticky, you may want to add an egg to help bind everything together. Otherwise, these meatballs are egg free and dairy free!
This is a recipe that I recommend to a lot of moms! It’s a great way to help your kids eat a little bit of liver every day, which is the best way to eat liver. This recipe makes a lot of meatballs so you can freeze them and take out a few at a time to have for lunch or dinner.
Makes 27-30 Meatballs
Ingredients for Liver Meatballs:
2 lb ground beef
½ lb beef liver
2 carrots, about 1 cup grated
⅓ large white onion, about ⅔ a cup grated
6 large cloves of Garlic
Oregano, 1 bunch Fresh or 1 tbsp Dried
Basil, 1 bunch Fresh or 1 tbsp Dried
¼ - ½ tsp Pepper
2 tsp Salt
1 tbsp lard
Directions for Liver Meatballs:
For milder tasting liver, soak it in some kind of acid. Cover the liver in filtered water and then add the juice of one lemon or 1-2 tablespoons of apple cider vinegar. Leave to soak for 30 minutes. Be sure not to soak it for too long. The acid will break down the liver and start it “cooking” prematurely.
Preheat your oven to 375.
Grate your carrot, onion and garlic into very fine pieces. Add to a large bowl with ground beef. Add in oregano, basil and salt and pepper. Mix with your hands.
Place your liver into a food processor once it has soaked. Pulse until smooth. Add to the bowl with the beef, vegetables and spices and mix again.
Spread lard onto the bottom of a glass oven safe casserole dish.
Take a small handful of meat at a time and roll into a meatball. Continue to roll meatballs until you have filled your casserole dish. Keep consistency in the size and shape of your meatballs to ensure even cooking time.
Line meatballs, leaving some space between them.
Bake for 45 minutes.