If you want to get the supreme nutrition of liver but aren’t keen on the taste, these meatballs are a great way to do it.
There are few foods to compare nutritionally with organ meats. In this recipe I’m going to be using one of the milder-tasting organ meats – chicken livers – soaked in milk to reduce the bitterness. So if you’ve never really enjoyed the taste of liver, but want to eat it, this could be a great one for you.Print
Liver & Beef Meatballs
- Total Time: 40 minutes
- Yield: 30 meatballs 1x
- 2 tbsp olive oil
- 1 red onion
- 2 cloves garlic
- 2 tsp chilli flakes
- 1 tbsp rosemary
- 2 tbsp tallow (or other animal fat)
- 500 g beef mince
- 200 g chicken livers (optionally soaked in milk for 6 hours)
- 75 g oat flour
- 1 tsp salt
- Optional step to reduce the bitterness of the liver: Soak the chicken liver in 100ml milk for 30 – 60 minutes. 6 hours to overnight is said to be better.
- Cut the onion fine. Get a pan on a nice hot heat, add the olive oil and then the onion.
- Mince the garlic and add to the pan.
- Finely chop the rosemary and add to the pan with the chilli flakes.
- Cook for a few minutes, stirring occasionally.
- Grind the chicken liver in a food processor or blender, but don’t liquidise it because it will make the meatballs too loose.
- Place the beef mince in a bowl. Add the liver, oat flour, salt and cooked onion mixture.
- Form into mini-meatballs.
- Fry the meatballs in tallow until golden brown.
- Finish by cooking in the oven for 10 mins at 200C.
- Serve these with sweet potato puree, feta, thyme, chilli oil & chilli flakes.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Breakfast, dinner