Beef Liver and Onion Meatballs

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

Ingredients

Process

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.
Our recipes are created using Paleo, Primal and Gluten-free guidelines. Learn more about our diet and lifestyle at www.primalpalate.com.

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Recipe Info

  • Difficulty
  • prep:15 minutes
  • cook:25 minutes
  • Show nutritional information
    This is our estimate based on online research.
    Calories:223
    Fat:9 g
    Carbohydrates:3 g
    Protein:29 g
    Calculated per serving.

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RECIPE REVIEWS

  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.

  4. spinetilt
    March 27, 2017

    Had a pound of grass fed beef and lamb liver so I did a quick Google search and found this recipe. I didn’t make meatballs but I finely minced the lamb liver and added it to my browned ground beef to avoid overcooking the lamb. Threw in some onions and kale after seasoning the meat per directions. As gross as my concoction sounds it was pretty decent. Liver is has a very “gamey” taste to it that most can’t tolerate. However, this made it much more palatable and I’m eating it as I type. Might try the balls next time đŸ˜‰

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