HIDDEN LIVER MEATBALLS RECIPE AUTHOR: Alaena Haber of Grazed and Enthused
I started the AIP 3 years ago, and it wasn’t until now that I really enjoy and look forward to eating organ meats! I cannot thank US Wellness Meats enough for creating these two products and making organ meats not just edible but actually delicious!
I am a previous organ meat hater. You could not put enough bacon, apples, or herbs in liver pate so make me actually enjoy it. I didn’t grow up eating organ meats so their metallic taste is really off-putting to me. Not the way USWM does it though! They mix it with beef trim and nightshade-free spices so it tastes 90% like ground beef and 10% like organ meat (my personal math).
I bought 8 pounds of it a couple months ago, and then promptly ordered another 8 pounds when I fried up slices of some of the Braunschweiger and Liverwurst for breakfast and realized what an easy, tasty and nutrient dense breakfast this could be for my family every day. Both of these sausages come frozen as fully cooked sausage and have the texture of really soft ground beef. They are seasoned with some seed spices and white pepper, so they are not AIP but they are nightshade-free, and that’s most important for me and how I manage my autoimmune disease.
I feed them to my 8-month-old every day! I chop them up into little bite size pieces that she picks up.If you’re feeding them to a baby who can’t finger feed themselves yet, you could easily puree these already-cooked sausages with some braised or steamed root vegetables for a super nutrient dense baby puree! She LOVES them. And I feel awesome giving them to her because organ meats are 10 to 100 times more nutrient dense than muscle meats like ground beef, and since babies don’t eat a large volume of food, it’s best to make sure every solid that goes into their mouth is giving your babe the biggest bang for her bite.
Wondering about the difference between Liverwurst and Braunschweiger? Despite it’s name, Liverwurst actually has grassfed beef trim, liver, kidney, heart, and spices in it while Braunschweiger just has the grassfed beef trim, liver and spices.
So after feeding them to my family for the last couple months for breakfast, I finally felt inspired to serve them for dinner too! Or lunch or snack! I had a pound of pastured ground pork from the farmer’s market, and my favorite way to use pork is in meatballs with ground beef. They make for a really moist and flavorful meatball and they cover up any lingering organ meat taste so your kids really won’t know what’s in these little guys! Especially if you set out their favorite homemade dipping sauce! You can try my Pineapple Dipping Sauce, the ranch dressing from The Healing Kitchen, or my Pronto Pesto if you need some inspiration!
Prep Time: 15 minutes
Cook Time: 15 minutes
- 1 pound ground pork
- 1 pound US Wellness Meats Liverwurst, chopped
- Solid fat of choice for frying (pastured lard, bacon fat, duck fat, or beef tallow)
- In a food processor, combine the ground pork and liverwurst until smooth.
- Roll the mixture into 1 1/2-inch wide meatballs and set aside.
- Heat 1 to 2 tablespoons of fat of choice in a large stainless steel skillet over medium heat. Add meatballs to the skillet, being sure to not overcrowd (if so, cook in two batches).
- Fry on all sides until browned and cooked through, about 13 to 15 minutes total.
- Remove from heat and let rest 5 minutes before serving with your favorite dipping sauce.
A big US Wellness Meats thank you to Alaena Haber of Grazed & Enthused for another delish dish. Visit her blog for many more healthy & delicious meal ideas. Alaena’s cookbook, The Healing Kitchen, offers over 175 Paleo recipes.