Dr. Kristen Mitteness
Did you know that liver is one of the most nutrient dense foods we can eat? In fact, organ meats from properly raised animals is much more nutritious than the muscle meat we typically eat. I actually don't like eating liver, but I know how good it is for me. So, I hide it in meatballs! Here's my go to meatball recipe with liver - and you wouldn't even know it's there.
1 lb ground pork
1 lb ground beef
1 lb liver
1/4 c chopped onions
1 tsp salt
1 tsp Italian spices
1/4 tsp pepper
1/2 tsp minced garlic
1 jar of tomato sauce (check the label - avoid added soybean oil, canola oil or sugar) - to be added at the end.
Preheat the oven to 350F. Cut the liver into 1/2 inch slices and sear each side in a pan on the stove in coconut oil (or any oil of your choice). Put the liver, onions and garlic in a food processor and run just until it is broken up. Don't go too long or it will turn to mush.
In a bowl, mix all of the ingredients (except the tomato sauce). Roll the mixture into the meatball size of your choice and place them side by side in a large baking dish. Bake for 30 minutes. Top the meatballs with the pasta sauce and bake for another 10 minutes.
Eat them up! I like mine with a side of smashed potatoes.