Hidden Liver Meatballs

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Servings: 6 Prep: 20 min Cook: 80 min Dairy Free GAPS Gluten Free Low Carb Paleo Freezable Homestyle Kids Oven Stovetop Added 5 months ago Updated 5 months ago

Missing nutrition data for: Cumin, Parchment Paper, Fresh Parsley, Extra Virgin Olive Oil, Arrowroot

Ingredients

1 pound ground beef

1 pound ground liver, beef liver

1 tablespoon cumin ⚠

1 ½ teaspoons chili powder

¾ teaspoon sea salt, or to taste

1 teaspoon paprika

½ teaspoon ground black pepper

parchment paper ⚠

⅔ bunch fresh parsley ⚠

6 cloves garlic

1 large onion

2 tablespoons extra virgin olive oil ⚠

3 tablespoons arrowroot, plus more if needed ⚠

Instructions

1. Mix ground meat and seasonings in a bowl. Cover and refrigerate at least 1 hour, up to 24 hours.

2. Preheat oven to 400F. Line a baking sheet with parchment paper.

3. Finely chop parsley. Peel and crush garlic. Peel and finely dice onion.

4. Heat skillet over medium-high heat and then add olive oil. Add diced onion and cook until soft and starting to caramelize. Remove from heat and let cool.

5. Mix cooled onion and arrowroot powder into the meat mixture.

6. Form meatballs with your hands (whatever size you like, I usually make 2 inch meatballs because it’s less work) and place on prepared baking sheet.

7. Bake for 15-20 minutes (15 minutes for 1 inch meatballs, 20 minutes for 2 inch meatballs, or until internal temperature reaches 160F).