Saturday, November 5, 2011

Recipe: meatballs with hidden liver and greens

My 3 year old said these were so yummy. And if that isn't enough to get you to make them, his friend (who has a bit less adventurous palate and who was over at dinnertime that night) liked them, too (with a spot of ketchup).

What's more than their flavor and nice, dense consistency, is their nutritional value. Liver, when sourced from grassfed animals, is like nature's multivitamin. Just 2 ounces per week is enough to keep your system working well, and is so important in a balanced diet.

2 lb grassfed ground beef
1 lb grassfed beef liver
1/4 cup fresh parsley
1/4 cup fresh basil
Sprig oregano
Sprig thyme
2 t sea salt
4 pastured eggs
4 pieces rice bread, toasted and cut into cubes or 2 cups cooked rice
1/4 cup sweet chili sauce, optional
1 yellow onion
3 cloves garlic
Bunch swiss chard, kale, or spinach

Combine ground beef, eggs, and toasted bread in large bowl. Mix all other ingredients in food processor, then add to meat mixture, combining thoroughly.

Spoon into muffin tins (approximately 18).

Bake at 350 degrees for 30 minutes. Freezes well.
Pin It


  1. Where do you get your grassfed beef and liver?

  2. Marin Sun Farms. We do the CSA Meat Club, but they also have a storefront at Rockridge Market Hall.



Related Posts Plugin for WordPress, Blogger...