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Lamb & Liver Ancestral Meatballs

Brenna May
These are a family favorite, surprisingly! I didn't think I'd find the keys to getting my family to eat nose to tail unless the butcher prepared it himself (I think every kid will eat sausages) but these literally got licked up by my husband and kids! The key was to use the dōTERRA culinary oils rather than traditional spices. No hint of liver flavor remained.
Prep Time 20 mins
Cook Time 30 mins
Course Dinner
Cuisine aip, American, animal based, Australian, carnivore, European, keto, Mediterranean, paleo, whole30
Servings 6 hungry people

Equipment

  • Food Processor or High Powered Blender
  • Medium Sized Bowl
  • medium to large cast iron pan or skillet

Ingredients
  

  • 1/2 lb lamb or chicken liver
  • 1/4 cup peeled garlic cloves preferably roasted
  • 2 lbs grass fed ground lamb
  • 2 tsp pink or sea salt
  • 1 tsp konjac powder or gelatin
  • 1 tsp of manjistha for spice as well as blood & liver cleansing + lymphatic support
  • 1-2 drops dōTERRA Thyme or Oregano
  • 1-2 drops dōTERRA Rosemary

Instructions
 

  • Grind liver + garlic to smooth in food processor or high powered blender (the latter will leave you with a bit more heading to compost)
  • Add all ingredients to medium sized bowl and mix thoroughly.
  • Form into balls: I like them to be about double the mass of a golf ball and use a Jenaluca Medium Scoop (1-1/2 Tablespoons) for Swedish sized meatballs, but you can use the Large Scoop (3 Tablespoons) if you prefer a larger, Italian sized meatball.  You'll need to adjust baking time if you use the larger scoop.
  • Bake at 350°F for 30 min or broil for 5 and bake for 20 at 375°F (watch for a darker crust to form on the meatballs). Feel free to sauté them in the pan to start or finish them to achieve a more defined crust.
  • Serve.

Notes

Pro tip: mix up ingredients the night before and cover, then leave in the fridge to marinate overnight.
Keyword lamb, meatballs