Caveman Meatballs (a great way to hide liver in your food!)

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So as you probably know from Facebook, I have just discovered the coolest food cart in Portland. The Cultured Caveman food cart.

Jeremiah and I went to see what it was all about on Saturday and to be completely honest…it was amazing. I could have eaten five hundred of their meatballs. With collards and bacon.

That little medium sized carnivore bowl I got just was not going to cut it. So I went home and created my own version. Meatballs for lunch and dinner, baby!

With collards and bacon.

One can never have too many meatballs.

Too many meatballs, one can never have.

…I think I’ve been reading too many Yoda memes on facebook….

Ready for the recipe?

These nutrient dense meatballs are great for any grain-free, Paleo, SCD, GAPS, or meatball lover diet.

You will  need:

1 lb. Grass-fed ground beef (or bison, or elk, whatever you fancy)

1/4 lb of a grass-fed liver steak. (Change this amount to your liking)I could have used more but I didn’t want to enrage the liver hater (husband). Use as much as you want!

1 onion, diced

3 cloves of garlic, minced

1 cup of grated cheese (parmesan, asiago, cheddar, whatever you like or have on hand)

1 egg, scrambled

herbs! Lots of herbs! I used about 1/4 cup total of herbs including oregano, basil, and thyme.

spices! Lots of spices! about 2 T of each chili powder, cumin, paprika, salt, pepper. I go a little crazy with spices…

Directions:

1. Remove the membrane from the edge of the liver steak. Cut into small squares and pan-fry until brown on the outside.

2. Puree your browned liver in a blender, magic bullet, or food processor.

3. Dice onions and pan-fry until golden brown.

4. Add liver and onions to a large bowl and combine with the rest of the ingredients. Make sure it’s very evenly combined!

5. Form into balls with your hands.

6. You can brown the meatballs in a skillet stovetop first or put them directly into the oven. I like to brown mine first for a bit on each side.

7. Bake at 350 degrees for 13-15 minutes.

Let your meatballs cool for a couple of minutes before serving.

These go great with warm collards and bacon (have I mentioned that yet?) or mashed sweet potatoes with lots of butter, or cauliflower mash, or mashed potatoes, in soup…really, they go great with everything! Enjoy!

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