Although not everyone feels comfortable eating heart and liver mixed into their ground beef, it's an extremely nourishing choice. I also was hesitant at first, until I tried it myself and ended up loving the taste - especially when I make the recipe below.
Ingredients:
2 pounds ground meat (I use ground beef with heart and liver mixed in)
¾ cups fresh parsley, finely chopped
6 cloves garlic, crushed (swap with chopped green onion if you do not respond well to garlic)
1 Tbsp organic cumin
1 ½ tsp organic chili powder
¾ tsp Salt, to taste
½ tsp ground organic pepper
2-4 tbs cassava flour
1 large onion, finely diced
1-2 Tbsp tallow or ghee
Instructions:
1. Mix ground meat and seasonings, except for the cassava flour and garlic/onion.
2. Caramelize garlic in tallow or ghee over low heat for 10 minutes. If opting for green onions, mix in without caramelizing. Mix into meat mixture and add flour as well, and combine.
3. Preheat oven to 415 F (or 212 C)
4. Round meat into 1-2 inch balls (I prefer 2 inches), and bake for 15-20 minutes. Enjoy!
Tip: I like re-heating these meatballs in the air-fryer when in a rush, and adding roasted potatoes and a small amount of lingonberry jam to create contrast between the savory flavors in the meatballs. Add various spices to match what you are in the mood for, as these can be used in Italian food, American food, Greek food and beyond.
