May 7, 2025
Chicken liver Meatballs with Avocado & Grapefruit Salad
Chicken liver Meatballs with Avocado & Grapefruit Salad
4 servings | 30 minutes
INGREDIENTS
- 3 tbsps Avocado Oil (divided)
- 1/2 Yellow Onion (medium, finely chopped)
- 1/4 cup Sauerkraut (drained)
- 6 ozs Chicken Liver (finely chopped)
- 1lb Lean Ground Beef
- 1 tsp Sea Salt (plus more for garnish)
- 1/4 cup Basil Leaves (chopped, plus more for garnish)
- 2 Avocado (medium, sliced)
- 2 Grapefruit (peeled, cut into sections)
METHOD
- Heat 1/3 of the oil in a pan over medium heat. Add the onions and sauerkraut and cook for six to eight minutes or until starting to brown. Let it cool slightly.
- In a large mixing bowl, add the cooked onion mixture, liver, beef, salt, and basil. Use your hands to thoroughly mix. Roll into balls a little larger than the size of a golf ball.
- Add the remaining oil to the pan and turn the heat to medium. Add the meatballs, pressing on each side to create mini patties. Work in batches if needed to avoid crowding. Cook for a total of five to seven minutes, or until cooked through.
- Divide the avocado, grapefruit, and patties onto plates. Season with basil and salt as desired. Enjoy!
NOTES
- Leftovers: The salad is best enjoyed fresh. Refrigerate the patties in an airtight container for up to three days. Freeze the patties for up to three months.
- Serving Size: One serving is approximately four mini patties, and half of each an avocado and grapefruit.
- More Flavor: For the best flavor and texture, rinse the liver under cold water and pat dry with paper towels. Place in a shallow dish and pour in enough milk to cover. Soak for 30 to 60 minutes maximum. Place in a colander and rinse the milk off. Pat dry.
- No Chicken Liver: Use beef liver instead.
Nutrition Facts
Amount per serving
641 calories
50g fat
21g carbs
9g fiber
11g sugar
30g protein
227mg cholesterol
761mg sodium
7mg iron
In this bulletin...
Turkey & Potato Breakfast Casserole 6 serving | 1 hora Ingredients 1 tbsp Extra Virgin Olive Oil (divided) 1 1/2 lbs Extra Lean Ground Turkey 1/4 tsp Sea Salt (divided) 2 Russet Potato (peeled, shredded, squeezed and drained of excess liquid) 1 1/2 cups Unsweetened Almond Milk 4 Egg 1/4 tsp Oregano 6 ozs Cheddar Cheese (shredded) Method Preheat the oven to 400oF (205oC). Use half the oil to grease a baking dish. Heat the remaining oil in a pan over medium-high heat. Add the turkey to the pan, breaking it up as it cooks. Drain any excess liquid, season with half of the salt, and transfer to the baking dish. Sprinkle the shredded potato evenly over the cooked turkey. In a bowl, whisk together the almond milk, eggs, oregano, and the remaining salt. Pour the mixture over all the ingredients in the baking dish. Sprinkle the cheese over top and bake for 40 to 45 minutes, or until golden brown and cooked through. Let it cool slightly before cutting into squares. Enjoy! Notes Leftovers: Refrigerate in an airtight container for up to three days. Serving Size: A 9- by 13-inch baking dish was used to make six servings. Dairy-Free: Use vegan cheese instead of cheddar cheese. Nut-Free: Use rice, coconut, or oat milk instead of almond milk. More Flavor: Add garlic when cooking the turkey. Additional Toppings: Serve with mixed greens or grilled vegetables. Nutrition Facts Amount per serving 349 calories 40gs protein 10gs carb 17gs fat
In this bulletin...