Who knows what offal is??
Essentially, it’s this magic food that will help your body function optimally, potentially prevent birth defects, and aid in healing chronic diseases. Who wouldn’t want to eat a food that does all those things?!
Well, I for one, have a hard time eating enough offal. For those of you who don’t know, offal is organ meats. Heart, tongue, liver, all that good stuff! Sounds delish, right?
Ermmm.. not really. However, organ meats are AMAZING for you, they pack a nutritional punch that you cannot find anywhere else. And as a nutrivore (or nutrient seeker as Stacy would say) I’m constantly seeking out foods rich in nutrients that will help heal my digestive system when it’s out of whack, and keep it on track when it’s in good shape. Not to mention, offal is nature’s multivitamin!
For a lot of people, myself included, the taste/smell/thought of offal is an instant turnoff. Meatballs are the perfect way to sneak in some of that nutritional goodness without having to taste it! These meatballs are made with ground beef and then chicken livers, but you can really mix and match with different ground meats and offal. Liver is an extra awesome organ meat, containing pretty much the most concentrated source of Vitamin A of any food in existence. If anyone is thinking, doesn’t the liver filter toxins, therefore it has toxins in it and we shouldn’t eat it? Wrong-o! The liver neutralizes toxins, but doesn’t store toxins. Rather, it stores a ton of crucial nutrients that work to rid your body of toxins! If you want to read more about that, you can do so here.
So on that note, offal, anyone?
- 1 lb ground beef
- ⅓-1/2 lb liver
- ⅓-1/2 cup almond flour
- 1 Tbsp paprika
- 2 tsp cumin
- 2 tsp cinnamon
- 1 tsp fine sea salt
- 2 Tbsp coconut oil or ghee
- ½ of an onion, diced
- 3 cloves of garlic, minced
- In a large skillet, heat 1 Tbsp coconut oil over medium heat, and sauté the diced onion for 2-3 minutes. Once it begins to go translucent, add the minced garlic and sauté a few more minutes, until lightly browned/caramelized. Remove from heat.
- Put the liver in a food processor and process until pretty smooth. Alternatively you can chop it really finely.
- In a large bowl mix together the ground beef, liver, almond flour, paprika, cumin, cinnamon, sea salt and caramelized onions. If the mixture still seems too wet, add more almond flour. If it seems too dry, you can add an egg. If it's perfect, then perfect! Shape into 1-2 inch balls, and set on a plate.
- In the same skillet from earlier, heat the remaining coconut oil over medium heat. Place as many meatballs as you can in the skillet without overcrowding them (you'll probably have to do 2 batches, or get two skillets going at once). Cook for 3-5 minutes, per side, flipping them onto the uncooked sides until they're browned all the way around and cooked through. It will probably take around 15-20 minutes depending on how large your meatballs are.
- Serve warm with some Moroccan dipping sauce or my personal favorite, Sunshine sauce!