Meatballs with a Surprise Ingredient

Liver is a nutritional superfood full of B vitamins and essential fatty acids, but for many the taste outweighs the benefits. It’s a shame not to incorporate this food into our diets considering how nutrient dense it is, so I researched some ways to make liver easier to eat.

1) To make liver more palatable I soaked it in a couple tablespoons ACV overnight to get rid of some of the “liver” taste.

2) Then to mask the residual liver flavor I put it in a meatball full of other wonderful flavors.

Liver Meatballs Recipe

  • 8 oz liver (I used grass fed and finished buffalo liver).
  • 1 lb grass fed and finished ground beef
  • 3 slices bacon, cooked then chopped
  • 1 tsp truffle salt
  • 1/2 tsp black pepper
  • 1/4 c fresh chopped parsley
  • 1/4 c almond meal
  • 1/4 c crumbled Kite Hill ricotta (dairy- free cheese made from almonds)

Soak liver overnight in 2 tbsp apple cider vinegar. Rinse liver then pulse in food processor so it can be incorporated into ground beef. Preheat oven to 375. Combine all ingredients into large bowl, mixing with hands. Using a 1/4 c measuring cup, portion out into 12 meatballs. Bake meatballs on cookie sheet covered in parchment paper for 22 minutes at 375.

Meatballs ready for oven

To plate the meatballs, I heated up a jar of Raos artichoke sauce then spooned a small amount on a plate, added some marinated portobello mushrooms and finished with Kite Hill ricotta.

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