Hidden Liver Meatballs

While organ meats like liver are incredibly nutritious, their strong flavor can be challenging. In our household, we hide it in other dishes like chili, meatloaf, and meatballs. It's gotten to the point where our kids will often ask at dinner if there's liver in it (even if there's clearly not). We always reply, "that's for us to know" until dinner is over.

Here's a go-to meatball recipe with hidden liver:

Simple Ingredients

• 1lb grass-fed, pasture-raised Ground Beef
• 1/4 lb Beef Liver (can substitute with Chicken Liver)
• 1/4 lb breadcrumbs
• 2-3 garlic cloves, minced
• 1 small onion, finely chopped
• Fresh herbs
• salt and pepper to taste
• Olive oil for cooking

Directions

1. Soak the liver in milk for at least 30 minutes to reduce the metallic taste from its high iron content.
2. Process the liver in a food processor until smooth. If it's too thick, add a tiny bit of water.
3. Mix the ground beef, processed liver, breadcrumbs, garlic, onion, parsley, and seasonings in a bowl.
4. Form into 1-inch meatballs.
5. Heat olive oil in a skillet over medium heat.
6. Cook the meatballs until browned on all sides and cooked through, about 10-12 minutes.

Money-Saving Strategy:

Remember our tip about cooking double but serving half? This recipe is perfect for that approach! Make a double batch, serve half for dinner with summer vegetables, and save the rest for lunches or quick dinners later in the week.

Summer Serving Ideas:

• With cool tzatziki sauce and a cucumber salad
• Alongside grilled summer squash
• In a light tomato sauce over zucchini noodles
• As Mediterranean skewers with cherry tomatoes and feta