Pork And Liver Meatballs
By Esther Boateng
Dine in and enjoy these savory and tender meatballs made with pork sausage meat, liver, and a host of other goodies. Blend your ingredients until you get a fine paste, or if you prefer a course texture, only blitz for a few seconds. Serve your meatballs with steamed greens or a leafy green salad for a deliciously simple supper.
Pork And Liver Meatballs
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Category
Main

Ingredients
- 1/2 lb. grass fed beef liver, soaked in cream or milk
- 1 lb. pork sausage meat
- 1 Tbsp. Dr. Cowan’s Garden Organ-Based Seasoning – Zesty-Garlic
-
1/2
tsp. Dr. Cowan’s Garden Organic Turmeric Powder
-
1
tsp. Dr. Cowan’s Garden Low Oxalate Greens Powder
-
1
tsp. Dr. Cowan’s Garden Leek Powder
-
1/2
tsp. Dr. Cowan’s Garden Pepper Salt
-
1 tsp. Dr. Cowan’s Garden Wild Ramp Powder
1 medium egg
- 6-8 Tbsp. full-fat cream or milk
- 2 Tbsp. hemp seeds or sourdough breadcrumbs
Directions
Soak the liver in cream for 10-15 minutes.
Remove the liver from the cream and place it in the food processor.
Place the sausage meat and remainder of the ingredients with the liver into a high speed food processor and blend for up to 15 seconds, or until you’re satisfied with the consistency.
Scrape down the sides of the food processor and transfer to a bowl.
Wet your hands and shape the mixture into equal size balls.
Place the balls on a baking tray lined with parchment paper.
Bake for approximately 15 minutes.
Remove from the oven and serve immediately.
Recipe Note
Tip:
Soak the liver in just about enough milk or cream to cover the liver.
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