Meatballs are a lot like meatloaf but very versatile. Experiment with sauces to compliment them, or use them in hors d’oeuvres with toothpicks and dipping sauce. If you have an egg allergy, you should be able to omit the egg entirely because this recipe does not include any breadcrumbs, oats, or cheese like a typical recipe.
*Remember to buy organic and avoid your food allergies when making this recipe! If you do not know what your food allergies are, get them tested soon!
Mama Flynn’s Meatballs
2 lbs beef*
4 oz liver (grass-fed/grass-finished is best)
1 medium organic onion, chopped*
¾ cup organic celery, chopped (about 2 large stalks)
2 eggs (can use duck eggs)
Season to taste
(Here are approximates – add more or less based on your allergies or preference.)
2 tsp Italian seasoning
1 tsp garlic powder
1 tsp onion powder
1 tsp oregano
1 tsp rosemary
1 tsp parsley fresh or dried
1 tsp sea salt
½ tsp pepper
- Preheat oven to 400 degrees F. Line some low-edged baking sheets with parchment paper.
- Use a meat grinder, or put your liver in a food processor and blend/pulse till it has been ripped into little pieces.
- In a large bowl, combine all ingredients and mix (works best with your hands) to distribute all ingredients throughout the meat.
- Using a spoon, scoop enough meat to create 1 ½ – 2-inch size balls (they can be however large you want) and place them on parchment-lined pans.
- Bake for 15 minutes, turn, and then bake for another 5 minutes. (If larger, they may need a bit longer)
- Once baked – add to a saucepan of gravy or marinara or throw in a crockpot and add some BBQ sauce or other sauce.
*Use organic grass-fed/-finished if you are able
*If you have kids who don’t like “chunks,” dice up the onion and celery into fine pieces.
4 cloves garlic, minced
1 whole onion, chopped
4 tbsp butter alternative (like Melt or Ghee)
16 oz mushrooms, sliced
2-3 tsp Dijon mustard
1 tsp Paprika
2 Cups Mushroom Broth or Beef Broth
2 Tbsp Green Banana Flour
2 tsp Tamari or coconut aminos
¼ tsp lemon juice
¼ tsp Yacon Syrup
Dash of hot sauce (I used Red’s)
Sea salt and pepper to taste
Additional seasonings like parsley or oregano if needed.
- Place 4 Tbsp butter alternative in a cast iron pan or another large saucepan on low/medium heat.
- Sauté onions for a few minutes and then add the garlic (do not burn the garlic).
- Once onions are translucent, or change color to more of a clear color, add the mushrooms and mix into the melted buttery mixture of onions and garlic. If it is really sizzling, turn the heat down a bit and allow the mushrooms to cook about 4 minutes, stirring periodically.
- Once the Mushrooms have cooked (they will become tender), add the mustard and the paprika and mix to distribute them into the mushroom mixture. Turn the heat to low.
- While the mushrooms are cooking (or you can do it ahead of time so you don’t run the risk of burning the mushroom mixture), in a 2-cup glass pyrex measuring cup, mix the broth, green banana flour, tamari, lemon juice, yacon syrup, and hot sauce with a whisk until well combined.
- Turn the heat back up to medium and add the broth mixture to the pan of mushrooms/onions/garlic and whisk until it becomes thicker. Make sure to combine all the mushroom mixture into the gravy and add Sea salt and pepper to taste.
- If you feel it needs more flavor, tweak it with more seasonings or sea salt.
- Once it thickens, turn the heat down to low and add whatever meat, meatballs, or ground beef you prefer. Stir periodically to distribute the gravy over all the meat.
- Turn off the heat and serve.