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. Find gravy recipe here.
*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!
INGREDIENTS:
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
DIRECTIONS:
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.
Notes:
* 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
