Beef & Liver Meatballs

These meatballs are the perfect way to sneak in some nutrient-dense grass-fed beef liver into your diet. They come together in under 20 minutes, but it’s the Thai inspired glaze that steals the show. It’s savoury, sweet, spicy, bright and nutty all at the same time. We like to serve them with fluffy rice and steamed broccoli to really let the flavours of the meatballs shine through.

Instructions

1. 1

   Preheat your oven 400°F and line a baking sheet with parchment paper.

2. 2

   In a large bowl, gently mix the ground beef liver mixture with the minced garlic, grated ginger, diced green onion and salt and pepper. Mix until just combined, making sure not to overwork the meat.

3. 3

   Wet your hands with a little bit of oil and roll the meat mixture into tablespoon- size balls and place them on the baking sheet. Place in the preheated oven, and bake for 15-18 minutes, or until the meatballs are slightly crisp and cooked through.

4. 4

   Meanwhile, make the glaze: bring the tamari, coconut sugar, rice vinegar, sesame oil and sambal oelek to a boil in a medium saucepan over medium- high heat. Boil until slightly reduced, about 5 minutes. Add in the meatballs, tossing gently, until completely coated. Garnish with sesame seeds and remaining green onions.