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There are so many reasons why you should love liver. Liver is a superfood that is rich in vitamin A, vitamin B12, and copper, plus high-quality protein.
Did you know that apart from plant foods, chicken liver is a great source of vitamin C? If your carb intake is very low, consider adding chicken liver to your diet.
If you’re new to organ meats, use mild-tasting chicken or turkey livers. Instead of chicken liver you can use calf liver, beef, pork, or lamb liver. Even if you’re not a fan of organ meats, these meatballs are a great way to start because chicken livers have a mild flavor and are masked with sausage and Parmesan in this easy low-carb recipe.
These meatballs can be made with any gluten-free pork sausage meat, or you can make your own. It's easy and this way you don't have to worry about added starches and sugar. You can find the recipe to make grain-free sausage meat at home below.
Homemade Sausage Meat Recipe
- 750 g ground pork, 15% fat (1.7 lbs)
- 3 cloves garlic, crushed
- 3/4 tsp dried sage
- 3/4 tsp thyme
- 1/2 tsp dried fennel seeds
- 1/8 tsp ground nutmeg
- 1/8 tsp ground cloves
- 3/4 tsp salt
- 1/2 tsp black pepper
To make the sausage meat: In a bowl, mix all the ingredients for the sausage meat. Place half of the sausage meat (385 g/ 13.6 oz) in a plastic bag and freeze for later, up to 3 months.
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Hands-on Overall
Serving size 5 meatballs
Nutritional values (per 5 meatballs)
Net carbs1.7 grams
Protein33.4 grams
Fat34.4 grams
Calories455 kcal
Calories from carbs 2%, protein 30%, fat 68%
Total carbs2.2 gramsFiber0.5 gramsSugars0.7 gramsSaturated fat15.8 gramsSodium1,088 mg(47% RDA)Magnesium35 mg(9% RDA)Potassium388 mg(19% EMR)
Ingredients (makes 4 servings, 20 meatballs)
- 400 g gluten-free pork sausage meat (14.1 oz) - check recipe tips for homemade sausage meat
- 170 g chicken livers, finely chopped (6 oz)
- 1 cup grated Parmesan cheese (90 g/ 3.2 oz)
- 1 large egg
- 1/2 tsp sea salt
- 2 tbsp ghee, virgin avocado oil or olive oil (30 ml)
Instructions
- To prepare the livers, place them in a bowl filled with lemon water (2 cups of cold water with a tablespoon or two of lemon juice) and refrigerate for at least 30 minutes or overnight. This step is optional but recommended as it will make the livers taste milder.
- Preheat the oven to 220 °C/ 430 °F (fan assisted), or 240 °C/ 465 °F (conventional). Finely grated the Parmesan cheese.
- Once ready, dice the chicken livers into small pieces. Place the sausage meat with the chicken livers, cheese, egg, and salt into a bowl.
- Mix until well combined.
- Using your hands, create 20 medium sized meatballs (about 35 g/ 1.2 oz each). Place them on a baking tray lined with parchment paper and drizzle with melted ghee, virgin avocado oil or olive oil.
- Bake for 20 to 25 minutes, turning the meatballs halfway to ensure even browning, until golden brown and cooked through.
Note: You can cook the meatballs on a skillet instead. To do that, heat a large skillet greased with ghee over high heat. Once hot, reduce the heat to medium-high and add the meatballs. Cook for about 2 minutes, or until crisp. Turn on the other side using a fork and cook for another 2 minutes, or until cooked through.
- Serve with low-carb sides or salads of choice or pack into your lunchbox together with fresh veggies and some avocado oil mayo. Serve warm or let them cool down and refrigerate for up to 4 days. To store for longer, freeze for up to 3 months.
Make-Ahead Cheesy Sausage Liver Meatballs
Step by Step
Ingredients
- 400 g gluten-free pork sausage meat (14.1 oz) - check recipe tips for homemade sausage meat
- 170 g chicken livers, finely chopped (6 oz)
- 1 cup grated Parmesan cheese (90 g/ 3.2 oz)
- 1 large egg
- 1/2 tsp sea salt
- 2 tbsp ghee, virgin avocado oil or olive oil (30 ml)
Instructions
- To prepare the livers, place them in a bowl filled with lemon water (2 cups of cold water with a tablespoon or two of lemon juice) and refrigerate for at least 30 minutes or overnight. This step is optional but recommended as it will make the livers taste milder.
- Preheat the oven to 220 °C/ 430 °F (fan assisted), or 240 °C/ 465 °F (conventional). Finely grated the Parmesan cheese.
- Once ready, dice the chicken livers into small pieces. Place the sausage meat with the chicken livers, cheese, egg, and salt into a bowl.
- Mix until well combined.
- Using your hands, create 20 medium sized meatballs (about 35 g/ 1.2 oz each). Place them on a baking tray lined with parchment paper and drizzle with melted ghee, virgin avocado oil or olive oil.
- Bake for 20 to 25 minutes, turning the meatballs halfway to ensure even browning, until golden brown and cooked through.
Note: You can cook the meatballs on a skillet instead. To do that, heat a large skillet greased with ghee over high heat. Once hot, reduce the heat to medium-high and add the meatballs. Cook for about 2 minutes, or until crisp. Turn on the other side using a fork and cook for another 2 minutes, or until cooked through.
- Serve with low-carb sides or salads of choice or pack into your lunchbox together with fresh veggies and some avocado oil mayo. Serve warm or let them cool down and refrigerate for up to 4 days. To store for longer, freeze for up to 3 months.
Nutrition (per serving, 5 meatballs)
Calories455kcal
Net Carbs1.7g
Carbohydrates2.2g
Protein33.4g
Fat34.4g
Saturated Fat15.8g
Fiber0.5g
Sugar0.7g
Sodium1,088mg
Magnesium35mg
Potassium388mg
Detailed nutritional breakdown (per 5 meatballs)
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