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Savory Meatballs
Print Recipe
Prep Time
30
minutes
mins
Cook Time
20
minutes
mins
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.