Do you have a hard time talking anyone into eating liver, including yourself? It’s hard when we know just how good for us liver can be, but can’t tolerate the flavor. Liver is a great source of vitamin A, vitamin B, and essential fatty acids. Choose pastured beef to get all of the benefits from grass-fed cows.
Here is a tried and true recipe that even the most stalwart of liver haters will enjoy. Here’s a tip: don’t tell the liver hater that there’s liver in there until the meal is done – or don’t say anything at all! This recipe is grain-free, sugar-free, low-carb, and delicious!
Ingredients
- 1 lb of pastured ground beef (if you can get it)
- 1/8 lb of grated or ground pastured beef liver (again, use store-bought if you can’t find pastured beef products)
- ¼ c chopped onions
- 2 tsp prepared mustard or 1 tsp dry mustard
- ½ tsp each onion powder and black pepper
- 1/8 tsp sea salt
Mix all ingredients in a glass bowl and form into meatballs a little over an ounce each. This recipe should make around 15 meatballs. Place into a glass baking dish and bake for 25 minutes at 350F.
Use this in your favorite spaghetti and meatballs recipe, or serve them with some dipping sauce and a side of vegetables.
You could use this meat combination to hide liver in practically anything you make with ground beef – hamburgers, meatloaf, and Salisbury steak are a few of the meals in which I’ve used it.
Adjust the ratio of liver-to-ground beef according to your taste – some people can tolerate up to one quarter of a pound of liver in each pound of ground beef.
Tip: if you have a food processor, grind the liver finely and mix it in. If you don’t own a food processor, use a regular cheese grater and grate the liver when it’s just slightly frozen.