Liver is one of those foods that most people have a hard time eating. It’s nutrient-dense and full of essential vitamins and minerals but the flavor of liver is strong and sometimes bitter. Incorporating organ meats into your diet can be a beneficial way to boost your nutrient intake and experience potential health benefits.
This meatball recipe truly does hide the flavor of liver and it’s delicious! Your family will never know what you snuck onto their dinner plates!
Makes 36 meatballs (depending on size). Freeze leftovers!
- Blender or sharp knife
- Medium-sized mixing bowl
Preheat the oven to bake at 350F.
Puree the liver. The easiest way to do this is to place the liver in a blender and pulse until smooth. Careful not to liquidize the liver as it will make the meatballs too loose. If you don’t own a blender you can always chop it with a sharp knife until fully mashed. You will want it as close to pureed as possible.
In a medium-sized mixing bowl, combine ground pork and beef liver.
Season with smoked paprika, rosemary, black pepper, and salt. Continue to mix with hands until meat is equally seasoned.
Mix in the diced onion and garlic.
Refrigerate for 10 minutes.
Place a frying pan on medium-high heat with tallow or butter.
Form meat mixture into mini-balls.
Fry the meatballs until golden brown.
Finish by cooking in the oven for 10 mins.
Serve with your favorite mashed potatoes, homemade gravy, and fresh thyme.
Read on for the gravy recipe!
Melt the butter in the pan and whisk in flour so it does not get clumpy. Cook for 1 minute.
Slowly add beef stock and pan drippings to the roux and whisk continuously for 5-7 minutes or until desired consistency. Salt and pepper to taste.