Liver Meatballs - Primal, Paleo, Kid Friendly and Clean Eating
No, wait please don't run away, I know that organ meat, big turn off, just stick with me a minute. Organ meats are generally not something that we consider when looking for something for dinner, let's be honest, most supermarkets have a very limited selection of organ meats so it's not something you'll come across and pick up and try. Organ meats are really cheap and packed with heaps of vitamins. minerals and essential amino acids, so why not eat them more?
I know that organ meats are really good for you so they are something I want to eat more of, the reality is that the thought of eating something like brains is gross. So how do you eat organ meats without making yourself feel sick?
Solution - mix the organ meat with something else, like bacon.
These meatballs are a great way to dip your toes if you are interested in making organ meat part of your diet.
120g lamb's liver (lamb's fry)
450g minced beef
5 slices of bacon, diced
1 tsp coconut oil
½ small sweet potato, grated
3 spring onions
1 garlic clove, minced
½ tsp paprika
sea salt and freshly ground pepper
65g tomato paste
1 tbs parsley
Preheat the oven to 190 degrees C/ 375 degrees F.
Line a baking sheet with some baking paper.
Heat the coconut oil in a frying pan over a medium heat, add the sweet potato and garlic to the pan to cook for 5 minutes.
Add the spring onion to the pan and cook for another 5 minutes.
In a food processor blitz the liver until it’s ground up, add the beef mince and bacon to the processor and pulse to combine.
Add the egg, tomato paste, paprika, sweet potato, garlic and spring onions to the food processor and pulse so that everything is just combined.
Divide the mixture into 20 meatballs and lay them on the baking sheet.
Bake the meatballs for 15 minutes until the balls are cooked through.
Sprinkle with parsley to serve.