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