Liver. **Cue groans of dread**
I’m not a big fan of liver. It’s messy to prepare and I usually am not happy with the taste/texture that results. So why bother? The Autoimmune Protocol emphasizes eating for nutrient-density, and organ meats are some of the most nutrient dense foods around. So even though they might be a pain to prepare (in my experience), I try to incorporate them into my diet often.
I like the Paleo Mom’s idea of hiding liver in recipes to mask the flavor and texture, like her Hidden Liver Meatloaf. However, I found the recipe that didn’t hide the flavor quite enough for me. The way I was able to eat it all was by combining every single bite of meatloaf with a bite of sweet potato.
So I incorporated sweet potato in these meatballs for further masking. I also used a smaller ratio of liver to meat – opting for a 1/2 pound slice instead of the full pound. It worked! The sweet potato and coconut aminos make these meatballs sweetly delicious, and the liver taste is barely detectable.
Yam and Liver Meatballs
2 lb ground beef
1/2 lb liver
2 medium yams, pre-baked and pureed
1 tsp garlic powder
1/2 tsp onion powder
1 tsp salt
3 Tbsp coconut aminos
Preheat oven to 400 degrees. Cover two cookie sheets or cake pans with foil. Since my kitchen is small and slightly under-stocked, I used one foil covered cake pan and one glass baking dish. Both worked!
The worst part is the first part: puree your liver in a food processor until smooth.
Add liver and rest of ingredients to a bowl and mix together. Use your hands and dig in!
Roll into meatballs and place on your pans.
Cook for around 30 minutes, or until meatballs are done in the middle.
Enjoy with some extra coconut aminos for dipping sauce.