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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 (grassfed/grass finished is best)
1 medium organic onion, chopped*
¾ cup organic celery, chopped (about 2 large stalks)
2 eggs (I used 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. Line some low edged baking sheets with parchment paper.

Use a meat grinder, or simply 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 get all ingredients distributed 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 on parchment lined pans.

Bake for 15 minutes, turn and then bake another 5 minutes. (If larger they may need a bit longer)

Once baked – add to a saucepan of gravy, marinara, or throw in a crockpot and add some bbq sauce or other sauce.


* use organic grassfed/finished if you are able

*if you have kids that don’t like ‘chunks’, dice up the onion and celery into fine pieces


Mushroom Gravy

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 seasoning like parsley or oregano if needed


Place 4 Tbsp butter alternative in cast iron pan or other large sauce pan on low/medium heat.

Saute 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 together 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 get all of the mushroom mixture combined 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 heat down to low and add whatever meat or meatballs, or ground beef you prefer. Stir periodically to distribute the gravy over all the meat.

Turn off heat and serve.