Homemade Meatballs with Beef Organs
article by GENÉ SCHESSER
Looking for an easy way to incorporate beef organs into your family's meals? These homemade meatballs are rich in flavour, simple to prepare and feature a wholefood boost from freeze-dried grass-fed beef liver. Perfect served with your choice of pasta, vegetables or enjoyed on their own.
Makes 18 meatballs | Dairy-free + Gluten-free
Ingredients:
- 500g organic grass-fed beef (go for a 10% fat as you need the fat for it to stick together!)
- 1 heaped tbsp Primal Energy beef liver powder
- 1/2 a carrot, finely grated
- 1/2 a zucchini, finely grated
- 2 tbsp finely diced red onion
- 2 tbsp roughly chopped fresh basil
- 1 tbsp garlic powder
- 1/2 tbsp dried thyme
- 1 large egg
- Salt & pepper to taste
Method:
- Line a baking sheet with baking paper and preheat your oven to 180 degrees Celsius.
- In a large bowl, add all of the ingredients and mix thoroughly to combine.
- Using a tablespoon, measure out the mixture and roll it into the desired meatball shape. Set them onto the baking paper, around 3 cm apart.
- Place the meatballs in the oven for 15-20 minutes or until golden and cooked through. Enjoy as is, or mix through your favourite passata/pasta sauce and serve over spaghetti of choice, fresh basil and a grating of parmesan.
