Chances are, if you’ve made bone broth before, you’ve probably already used organ meats unknowingly. That’s because the best bone broths derive their rich flavor and nutritional benefits from simmering bones that are often considered organ meats. But when organ meat (like liver) is mentioned many of us cringe.

Compared to muscle meats, organ meats are packed with essential vitamins and minerals like iron, vitamin B12, and zinc, providing a powerhouse of nutrients that contribute to overall well-being. And they are more cost effective: A budget-friendly cut of meat that is often considered a discard, organ meats are much more affordable than prime cuts. For maximum nutrition, source organ meats from grass-fed and pasture-raised animals, as they tend to be richer in essential nutrients like vitamins A, D, E, and K.

Combining liver with ground beef in these meatballs is a great way to try organ meat. We recommend a four parts to one mixture (one pound of ground beef to a quarter pound of liver). Finding ground liver is difficult so you will need to finely chop the liver. If available you can pulverize the liver in a food processor or use a small food chopper.

Ingredients

• 1 lb Ground Beef
• 1/4 lb Beef Liver, finely chopped
• 1/2 cup Onion, diced
• 2 tsp Smoked Paprika
• 1 tsp Garlic Powder
• 1/2 tsp ground Cinnamon
• 1 tsp Black Pepper
• 1/2 tsp Salt

Directions

1. Preheat the oven to bake at 350.
2. In a medium sized mixing bowl, combine ground beef and beef liver.
3. Season with smoked paprika, garlic powder, cinnamon, black pepper, and salt. Continue to mix with hands until meat is equally seasoned.
4. Mix in the diced onion.
5. Form meat mixture into balls, slightly larger than an ounce.
6. Place in a baking dish and bake meat balls for 25 minutes.

These meatballs freeze very well, so you can make them in bulk, store in a freezer bag and serve at a letter time.