Beef Liver and Onion Meatballs

prep:15 minutes
cook:25 minutes
Show nutritional information
  • Serves: 4
  • Calories: 223
  • Total Fat: 9g
  • Total Carbohydrate: 3g
  • Protein: 29g
My Grandy always told me that when my mom was young she would have the butcher grind liver into their beef. She even told a story of one of the neighbor boys coming over for dinner and saying her hamburgers were the best he's ever had. So that was it. I was going to mix our beef liver into some ground meat and hope for the best.

Serves: 4

Serves: 4decrease servingsincrease servings




Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
  1. Preheat the oven to bake at 350.
  2. In a medium sized mixing bowl, combine ground beef and beef liver.
  3. Season with smoked paprika, garlic powder, cinnamon, black pepper, and salt. Continue to mix with hands until meat is equally seasoned.
  4. Mix in the diced onion.
  5. Form meat mixture into balls, slightly larger than an ounce.
  6. Place in a baking dish and bake meat balls for 25 minutes.
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    1. blynsay
      January 16, 2013

      My grandmother used to hide organ meat in our hamburgers and we loved them (not knowing what was inside). I am going to bless my family with this recipe

    2. wifrog25
      March 10, 2013

      This was the first time I have ever cooked or eaten liver. It was good, it just had a denser flavor than regular meatballs. My husband who professed an absolute hate of liver said it was the best attempt at hiding liver EVER!! He would eat it again so I think next time I’ll run the liver through the grinder a second time with the hamburger so they blend better.

    3. k8tm4
      April 14, 2013

      Also my first liver recipe! I have choking-it-down memories from childhood, but I honestly couldn’t remember what liver *tasted* like. Well, in these meatballs, the flavor’s GOOD: a deeper, richer variation on beef (although I think the smoked paprika is the real superhero here when it comes to masking). I’ve made this dish twice now, and the second time, I pulverized the liver completely in the food processor, swapped cayenne for the cinnamon, and upped the veg to include a little carrot, celery, and parsley (sauteed ahead with the onion and a little tomato paste in some pasture butter). With this recipe’s perfect proportion of ground beef-to-liver, I see plenty of experimentation ahead.

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