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Savory Meatballs

Prep Time 30 minutes
Cook Time 20 minutes
Servings 64 small meatballs

Ingredients
  

  • 3 tbls butter ghee, or olive oil
  • 1 cup diced yellow onion about 1 medium
  • 1 cup finely diced carrots about 3 medium carrots
  • 3/4 cup finely diced celery about 2 large stalks
  • 2 pounds ground grassfed beef
  • 1 pound ground pastured pork
  • 8 oz chicken or lamb liver
  • 3 eggs
  • 3/4 cup almond flour
  • 2 tsp salt divided
  • 2 tsp dried oregano
  • 1 tsp garlic powder
  • 1/2 tsp black pepper

Instructions
 

  • Preheat oven to 375F
  • In a large skillet, melt the butter or ghee over medium heat.
  • Add the diced onions, carrots, celery and sprinkle with 1/2 tsp salt.
  • Saute until the onions are translucent and the other veggies begin to soften.
  • Remove skillet from heat when cooked through.
  • While the veggies are sautéing, puree the liver in a high speed blender. Mmm. Liver smoothie.
  • In a large mixing bowl, combine pork, beef, liver and eggs. Be careful not to overwork the meat, mix until just combined!
  • Add salt, pepper, garlic, oregano, parsley, and almond flour and use your hands to mix spices into the meat mixture.
  • Gently fold the cooked, cooled veggies into the meat mixture, again using your hands. Wear gloves if you don't like getting all up in your food.
  • Form golf ball size meatballs and place on a parchment paper or wire rack lined baking sheet.
  • Cook for 18-22 minutes
  • Allow to rest for a few minutes before removing from the baking sheet.

Notes

*You can also bake these in a muffin tin! I've found it takes about 20 minutes if you keep the size of the meatballs relatively small.