If you’re like me you’re interested in nutrient-dense, traditional foods. One food category that I have not really figured out how to eat are organ meats. Now before you click over to another blog, wait!
We can figure this out, girl.
One way to cook them I heard recently from another great blogger, Chris Kresser. He said he mixed some chopped liver in with ground grass fed beef. Ok, I thought, I could handle that.
I added the liver to a grass fed meatball recipe I already had, and no one in my family even realized. I do think they are slightly ‘gamier,’ but totally good-to-go.
I’ll share the recipe below, but first I want to share why you should bother.
First of all grass fed and finished, or pastured, meats have a beneficial omega 3 to 6 ratio. They have plenty of high quality saturated fats to help build hormones. And organ meats are even better. Liver is packed with vitamins and minerals such as vitamin A, folate, and potassium.
Organ meats are also great for fertility, and I’m especially interested in their potential effect on egg and sperm quality after learning their benefit to our mitochondria from functional nutritionist Ameer Rosic.
Being ‘stuck with’ poor egg quality can be a really discouraging situation. This recipe includes two super foods, liver and garlic, to make super cells, so here’s hoping these magic meatballs will help you become a super mamma!
- 1 lb. pastured ground beef
- ½ cup pastured beef liver (one filet)
- 2 large cloves garlic
- 2 handfuls fresh basil
- 1 pastured egg
- Generous toss of sea salt* (available on Amazon)
- Generous toss of black pepper
- 1 cup organic tomato sauce
- Shredded parmesan cheese (optional)
- In food processor, mix egg, liver, garlic and basil until completely blended.
- Preheat oven to 350 degrees.
- Transfer to large bowl and add ground beef.
- Add salt and pepper.
- Mix all together with your hands until evenly distributed.
- Roll into 1″ wide meatballs and place on baking sheet.
- Bake until firm and slightly browned.
- Remove from oven and drizzle with tomato sauce.
- Optionally top with shredded parmesan cheese.
- Remove from pan and serve warm.
How do you cook organ meats to make them yummy? I’d love to know!