Lets face it, we all know we should be eating liver, but sometimes the thought of eating it, or getting your kids to eat it is daunting. Liver is natures BEST superfood, and one of the most nutritious foods available. It is high in bioavailable iron, B vitamins, vitamin A and so much more. It boosts immune system, improves digestion, is a great source of protein and is great for energy!
These meatballs DO NOT taste like liver, my husband who is usually against my strange cooking didn’t notice, and neither did my kids :) if you have really fussy kids you could add all the ingredients to the food processor prior to cooking.
I pair mine with Jo Kate nutrition ‘veggie loaded pasta sauce’ which is full of hidden vegetables and tastes amazing.
500g beef mince (organic grass fed)
1/2 cup finely chopped and trimmed chicken liver (organic)
1 small brown onion finely chopped
1 zucchini grated
2 cloves garlic minced
2 organic pastured egg yolks (or if baby over 10 months having egg white then 1 whole egg)
1/2 tsp pepper
1/2 tsp salt (optional)
1 tsp finely chopped rosemary
2 tsp dijon mustard (organic, preservative free)
Preheat oven to 180 degrees Celsius
Add all ingredients to a medium mixing bowl and combine well with your hands.
Roll the mixture into meatballs
Place onto a baking dish coated with olive oil. Make sure there is enough room around the meatballs so that they cook evenly
Bake in the oven for 20 minutes or until evenly cooked and browned.
Spoon over the pasta sauce and return to the oven for a further 15-20 minutes
Remove from the oven and serve with zoodles, spaghetti or red lentil pasta, also delicious with mashed cauliflower!