Chicken Liver Meatballs

Chicken Liver Meatballs

Chicken livers are an excellent source of high quality protein and a rich source of Vitamins A, D and virtually all of the B vitamins. They are also relatively inexpensive so stock up and bake these easy meatballs.  I save a lot of time when making meatballs by using a cookie dough scoop.  They may not be perfectly round but Kirby doesn't seem to mind. 

Ingredients:

  • 1.37  lb chicken livers*
  • 1 green pepper, finely chopped
  • 1 cup spinach, finely chopped
  • 2 tsp. garlic powder
  • 1 tsp. light olive oil
  • 1/4 cup parsley
  • 1 egg
  • 1/4 tsp. sea salt
  • 1/4 tsp. cayenne pepper
  • 1/4 tsp. ground egg shell
  • 1/2 cup dried cranberries
  • 1/2 cup coconut flour

Preparation Instructions:

1.  Rinse and pat dry the chicken livers. Heat the olive oil in a medium size pan and saute the green pepper and spinach over medium heat.

Chicken Liver Meatballs2_01.JPG

2.  Add the garlic powder and chicken livers.  Cook until the outsides are a light brown.  Remove from heat and let cool.

Chicken Liver Meatballs3_01.JPG
Chicken Liver Meatballs4_01.JPG

3. Puree the cooked mixture in a blender and pour into a medium size bowl.  Add remaining ingredients and thoroughly combine.

4. Add more flour if needed to form small meatballs.  Coconut flour absorbs a lot of moisture so if using a different flour use only 1/3 cup. 

5. Place on lined baking sheet and bake at 350 degrees for 15 to 20 minutes until crispy and browned. 

Chicken Liver Meatballs5_01.JPG

* Chicken livers are sold in small tubs ranging in weight. The one I used happened to weigh 1.37 lbs. Whatever size you get can be adjusted by the amount of flour.    

These will last covered in the refrigerator for about 4 to 5 days or in the freezer for several months.  Kirby likes them warmed for 30 seconds in the microwave. 

Chickenlivers7.JPG
Chicken livers8.JPG