Liver Meatballs
This fast, simple recipe makes it easy to incorporate liver into your diet, especially if you don’t care for the stronger taste of organ meat. Making it with bacon (and cooking it in lard) has the added nutritional benefit of adding additional Vitamin D, which helps balance the high Vitamin A in the Liver.
Servings Prep Time
8servings 20minutes
Cook Time
5minutes
Servings Prep Time
8servings 20minutes
Cook Time
5minutes
Ingredients
Instructions
  1. Cook the bacon over medium heat until done. Crispier bacon will slightly affect the taste and texture of the final; experiment with it. Reserve the lard from the bacon.
  2. Add the cooked bacon to a food processor and pulse until the bacon is crumbles.
  3. Cut the liver into chunks and add it to the food processor with the bacon. Process until the two are blended into a rough paste. Too much blending will liquefy the liver. You don’t want that.
  4. With a mixing spoon or other utensil, mix the liver and bacon together with the ground beef, egg yolk, and spices, in a mixing bowl. Also dice and add the onion at this point, if you wish.
  5. If your mixture is too liquid to conveniently form into meatballs or patties, refrigerate for a while. The mixture will become more formable. Form the mixture as desired.
Recipe Notes

The above instructions will leave you with a bowl of mixed ground meat. I like to form it into meatballs and cook them on a cast-iron skillet, using the bacon fat I reserved earlier. But you can do anything you want with it. Andrea forms it into patties and cooks it on the grill. I’ve also made baked meatballs in the oven very successfully.

Depending on the quality of your meat, you could eat this raw. Therefore, I offer no fixed recommendations on how to cook it. Cook it to your taste. If you use commercial-quality ground beef or eggs, I would cook it through in order to minimize the risk of food-borne illness. I find that that the sweet spot for me is about a medium to medium-rare; warm throughout, but not completely cooked. You can cook on whatever heat you like; there won’t be any issues of tenderness if you choose to cook quickly on high heat