Liver is one of the most nutrient-dense foods on the planet, but it can be difficult to palate. These meatballs are the perfect disguise. They’re nutritious AND delicious!
- 1 lb grass-fed ground beef
- 1 lb Certified Humane ground pork
- 4 oz beef liver
- 1/2 cup fresh Parmigiano Reggiano*, grated
- 2 Certified Humane eggs
- 3 garlic cloves, minced
- 2 Tablespoons fresh Italian parsley, finely chopped
- 1 (2.5oz bag) Epic pork rinds*
- 2 teaspoons Himalayan sea salt
- 1/2 teaspoon fresh ground black pepper
- 4 Tablespoons Italian seasoning blend
- 6 Tablespoons grass-fed butter
- 2 (24oz jars) Primal Kitchen Vodka Sauce (optional)*
- Grind the pork rinds. Place the pork rinds in a food processor and pulse until finely ground. If you don’t own a food processor, a rolling pin will work just as well. Once fully ground, place in a large mixing bowl and set aside.
- Mash the liver. The easiest way to do this is to place the liver in a blender and pulse until pureed. If you don’t own a blender you can always chop it with a sharp knife until fully mashed. Once mashed, scrape the liver into the mixing bowl with the pork rinds.
- Add the beef, pork, cheese, eggs, garlic, parsley, seasoning, salt, and pepper to the bowl.
- Using your fingers, fold the ingredients together until fully combined. Be careful not to over-mix the meat.*
- Form the meatballs into 2 inch balls by wetting your hands and rolling the meat between your palms.*
Place 2 Tablespoons of butter in a cast iron skillet and bring to medium heat. Once the butter has melted, gently place the meatballs in the skillet one-by-one. Be careful not to overcrowd the skillet— you want to leave room for flipping. Saute 6-8 minutes (or until internal temp has reached 160°F), flipping frequently.
After the meatballs are cooked to temperature, pour your desired amount* of Primal Kitchen Vodka Sauce sauce into the skillet and stir until the sauce begins to bubble. Pour the contents of the skillet into a serving dish and set aside.
Wipe the skillet clean. Cook the remaining meatballs in batches adding additional butter as necessary or store in the fridge or freezer for future meals.
Serve with fresh Italian parsley and grated Parmigiano Reggiano.
I wouldn’t opt out of the freshly grated parm. It’s WAY better than pre-packaged parmesan cheese.
I appreciate the taste, texture, and ethics of Epic brand products, though you’re welcome to use a different brand of pork rinds.
If you prefer a different brand or flavor of tomato sauce, by all means, swap it out. Or, you could opt-out of the sauce entirely. These meatballs are tasty with or without sauce. Even better, opting-out of the sauce brings the carb count to <1g per serving!
Overworking the meat will result in tough meatballs.
Try to make the meatballs uniform in size. This can be easily accomplished using a small ice cream scooper. If you choose to use a scooper, you’ll still need to roll the balls between the palms of your hands in order to smooth out any rough edges.
I used a half jar (12oz) per 15 meatballs. If you choose to use the same amount you’ll only need to purchase one jar of tomato sauce.
- Category: Dinner
- Method: Sauté
- Cuisine: Keto
- Serving Size: 3 Meatballs
- Calories: 468
- Sugar: 4g
- Fat: 35g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 31g
Keywords: Recipes, Homemade, Best, Keto, Baked, Gluten-free, Dinner recipes, Liver, Clean keto, Healthy