This post went out to my email subscribers a week or so ago as part of the weekly meal plan. If you’re not on that train yet, you can jump on here! I’m going to be sending next weeks plan out tomorrow night (and I’ll even include the Valentine’s Day Round Up again for good measure for all you last minute-planners…like me!).

I’m always going on about how we need more liver in our lives. Here’s one more reason:

Vitamin A. What’s Vitamin A play a big role in? SKIN.

If you have or have ever had those tiny red bumps on the back of your arms, legs, etc…that’s a sign of vitamin a deficiency and it’s extremely potent in liver.

The vitamin A found in veggies is not necissarily vitamin A: it’s beta-carotene, the pre cursor to A. We can convert BC into Vitamin A, but the level of conversion is too small to rely on for adequate amounts. You need to eat real deal vitamin A and it’s just one more thing found in huge doses in good old fashioned liver.

The best thing you can eat to support your liver, is liver. Your liver has lots of jobs in that amazing body of yours, so you gotta do right by it. Put them big girl pants on and just eat it!

These meatballs will fool anyone. I’m telling you, anyone would be crazy to pass on them. I mean, there’s BACON in there! How can you go wrong with BACON!?

I served these with my new favorite thing – Yellow Barn Tomato Basil Sauce. Yellow Barn is a pre-made tomato sauce that, wait for it, is not only organic, but biodynamic and stored in glass jars. Win, win, win. They’re also crazy delicious. Like, grandma spent hours in the kitchen making them delicious. I love making things from scratch, but sometimes life gets busy and you just want some friggin red sauce.


 

Sneaky Meatballs

Makes about 24 meatballs
On the table in: 20 min

1 1/2 lbs ground grass fed beef
1/2 lb veal liver (or other liver of choice)
3 slices of bacon (or 2 oz pancetta)
1 small onion, peeled and halved
3 cloves garlic
1 egg
1 tbsp tomato paste
2 tsp dried basil
2 tsp dried thyme
2 tsp dried oregano
2 tsp salt
1 tsp black pepper
1/4 tsp crushed red pepper

IMG_2519

Preheat oven to 425 F

  1. Into a food processor, put the bacon, onion and garlic. Pulse 5-6 times to start to chop it up. Add the onion and the liver and pulse until the liver is significantly broken down (like ground beef).
  2. Now add the egg, the beef, and all of the spices. Pulse everything a few times until well combined.
  3. Line a baking sheet with aluminum foil. Shape the meat into golfball-sized meatballs and place on the baking sheet. You won’t be able to roll them like traditional meatballs. Just shape the mixture into balls with your hands and place them down. They will hold their shape.
  4. Bake for 15 minutes, until browned and cooked through.

Serve over zoodles or spaghetti squash, with homemade sauce, Yellow Barn jarred sauces, or just eat them straight up. They’re delicious. I defy you not to get some liver passed even the biggest critic with these guys.

Sneaky Liver Meatballs
Serves 4
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Total Time
20 min
Total Time
20 min
Ingredients
  1. 1 1/2 lbs ground grass fed beef
  2. 1/2 lb veal liver (or other liver of choice)
  3. 3 slices of bacon (or 2 oz pancetta)
  4. 1 small onion, peeled and halved
  5. 3 cloves garlic
  6. 1 egg
  7. 1 tbsp tomato paste
  8. 2 tsp dried basil
  9. 2 tsp dried thyme
  10. 2 tsp dried oregano
  11. 2 tsp salt
  12. 1 tsp black pepper
  13. 1/4 tsp crushed red pepper
Instructions
  1. Preheat oven to 425 F
  2. Into a food processor, put the bacon, onion and garlic. Pulse 5-6 times to start to chop it up. Add the onion and the liver and pulse until the liver is significantly broken down (like ground beef).
  3. Now add the egg, the beef, and all of the spices. Pulse everything a few times until well combined.
  4. Line a baking sheet with aluminum foil. Shape the meat into golfball-sized meatballs and place on the baking sheet. You won’t be able to roll them like traditional meatballs. Just shape the mixture into balls with your hands and place them down. They will hold their shape.
  5. Bake for 15 minutes, until browned and cooked through.
Notes
  1. Serve over zoodles or spaghetti squash, with homemade sauce, Yellow Barn jarred sauces, or just eat them straight up. They’re delicious. I defy you not to get some liver passed even the biggest critic with these guys.
The Girl With The Butter http://www.thegirlwiththebutter.com/