I'm not going to lie, when it comes to getting bioavailable nutrients from organ meats, I tend to learn towards desiccated organ supplements, versus cooking with them! I know I'm not alone! Many people have trouble sourcing high quality organs, or simply don't know how to prepare them.
My goal this year is to be more creative with organs! So to kick things off, I was able to get a bunch of pasture raised lamb liver from my local farm (Wild Robbins Farm in Sherborn, MA - check them out if you are local!) and decided to take a swing at some liver meatballs.
I was VERY pleasantly surprised with how these came out! I had a gut feeling that lamb liver would be a little less potent than beef liver, and the barley noticeable liver taste in the end result would suggest that to be true!
Serve these to your friends and family without telling them there is liver in them, guarantee they won't know unless you tell them! :)
1 Lb. Grass-Fed Ground Beef
1/2 Lb. Pastured Ground Pork
1/2 Lb. Lamb Liver (or you can sub beef, chicken or pork liver)
1 Cup Diced Yellow Onion
2 Cloves Fresh Garlic
1/2 Cup Diced Mushrooms (optional)
1 TB. Grass-fed Butter or Ghee
1/4 Cup Fresh Parsley, finely chopped
1/4 Cup Almond Four
1 Whole Egg
1 Tsp. Garlic Powder
1 Tsp. Onion Powder
1 Tsp. Sea Salt
3/4 Cup Grass-fed Cheese (I used Kerrygold Dubliner)
- Preheat Oven to 350 Degrees (F)
- Add butter to a skillet with garlic, onion and mushrooms. Sautee until onion is translucent. Move to large bowl.
- Puree liver in a food processor until smooth.
- Add Liver puree and remaining ingredients to the large bowl with sautéed onion mixture and combine all ingredients.
- Form into 1" round meatballs and place in baking dish
- Cook for 30 minutes
- Enjoy on their own or over spaghetti squash with tomato sauce!