I’m not sure why people don’t use my Liver Meatball recipe more often. It really is delicious! When preparing liver, you must soak it in lemon juice for a minimum of 3 hours. It removes the nasty cat food smell and removes impurities. (I’m posting this direction twice because it really is so important!)
1/2 to 1 lb ground beef (grass fed and pasture raised is preferred)
1/2 lb organic beef liver
1 cup onion, chopped
2 or 3 cloves garlic, minced
1 cup white or Portobello mushrooms, chopped
2 tbsp bacon grease, maybe will need to add a little more during cooking
1/4 cup fresh parsley, chopped, stems removed
1 tsp Sea salt
1 tsp Black Pepper, freshly ground
1 cup Parmesan cheese, freshly grated (optional)
1 egg, preferably organic, soy free, pasture-raised
1/3 cup some form of gluten-free flour (almond, coconut, all-purpose, aramanth, etc.)
First, and most importantly, allow the liver to marinate in the fresh lemon juice a minimum of 3 hours in the refrigerator. This step will help remove the horrible cat food smell.
Pulse the liver briefly in a blender or Magic Bullet and then combine with an equal amount of ground beef.
Sautee the onion and garlic briefly in bacon grease.
Then add the onion to the meat along with all the remaining ingredients listed above, and mix with your hands. (I always say it really proves your love when you are willing to make someone meatballs!)
Using one hand and a spoon, form the meatballs.
Cook the meatballs in batches, in a covered skillet over medium heat, with the bacon grease.
These are just as good after several days in the fridge and reheated. Or, you can freeze any extras and save them for another night when you don’t have time to cook.