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Overhead shot of beef and liver meatballs with sweet potato puree on a black plate

Liver & Beef Meatballs

  • Total Time: 40 minutes
  • Yield: 30 meatballs 1x


Units Scale
  • 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


  1. 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.
  2. Cut the onion fine. Get a pan on a nice hot heat, add the olive oil and then the onion.
  3. Mince the garlic and add to the pan.
  4. Finely chop the rosemary and add to the pan with the chilli flakes.
  5. Cook for a few minutes, stirring occasionally.
  6. Grind the chicken liver in a food processor or blender, but don’t liquidise it because it will make the meatballs too loose.
  7. Place the beef mince in a bowl. Add the liver, oat flour, salt and cooked onion mixture.
  8. Form into mini-meatballs.
  9. Fry the meatballs in tallow until golden brown.
  10. Finish by cooking in the oven for 10 mins at 200C.
  11. Serve these with sweet potato puree, feta, thyme, chilli oil & chilli flakes.
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Category: Breakfast, dinner