EGG-FREE, NUT-FREE
If liver isn’t at the top of your favorite foods list, these meatballs just might make you a fan. They have a hint of liver’s richness, making them a great (and sneaky) way to incorporate organ meats into your diet.
Makes 3 or 4 servings (eighteen 1½-inch meatballs)
Prep time: 10 minutes
Cooking time: 25 minutes
1½ teaspoons coconut oil or ghee
4 bacon slices, finely diced
1 pound ground beef
4 ounces beef liver, finely chopped
½ small onion, diced
1 teaspoon dried thyme
1 teaspoon paprika
½ teaspoon dried oregano
2 garlic cloves, minced
½ teaspoon sea salt
¼ teaspoon freshly ground black pepper
1. Preheat the oven to 400°F. Line a baking sheet with parchment paper or aluminum foil.
2. In a medium skillet, melt the coconut oil over medium heat. Add the bacon and cook until just crisp, 4 to 5 minutes. Set the bacon aside on a paper towel to cool.
3. In a large bowl, use a silicone spatula or large spoon to fold together the bacon, ground beef, liver, onion, thyme, paprika, oregano, garlic, salt, and pepper. When the mixture starts to come together, continue to mix it with your hands until well combined.
4. Form the mixture into about eighteen 1½-inch balls (1.2 ounces each) and place them on the prepared baking sheet.
5. Bake for 15 to 20 minutes, or until fully cooked inside. Serve warm.
Noelle’s tip: To make these easier to prepare, break down the beef liver in a food processor until mushy, then combine it with the rest of the ingredients.
Serve it with: Creamy Mashed Cauliflower