These Liver BBQ Meatballs are packed full of flavor and nutrients!
Not a fan of liver? Don’t worry, these meatballs mask the liver flavor perfectly making sure you still get those good-for-you vitamins without the liver flavor.
Preparation timeHands-on: 10 minutes Overall: 15 minutes
| Total Carbs | 8.8 | grams |
| Fiber | 2.7 | grams |
| Net Carbs | 6.1 | grams |
| Protein | 26.6 | grams |
| Fat | 31.5 | grams |
| of which Saturated | 12.1 | grams |
| Energy | 423 | kcal |
| Magnesium | 47 | mg (12% RDA) |
| Potassium | 649 | mg (32% EMR) |
Macronutrient ratio: Calories from carbs (6%), protein (26%), fat (68%)
Ingredients (makes 4 servings)- 1 lb ground beef (450 g)
- 4 oz beef or chicken liver (113 g)
- ½ small yellow onion, minced (80 g/ 2.8 oz)
- 2 garlic cloves, minced
- 1 tbsp paprika
- ½ tsp cracked black pepper
- ½ tsp sea salt or pink Himalayan salt
- 1 tsp extra virgin olive oil or ghee (15 ml)
- 1 cup sugar-free BBQ sauce - try our Keto BBQ sauce (240 ml/ 8 fl oz)
- Optional: parsley, for serving
- Place all the ingredients in a food processor and pulse until combined.
- Form into 2-inch (5 cm) meatballs, about 12 meatballs (or up to 16 if making smaller meatballs).
- Heat 1 teaspoon of olive oil over medium heat. Sear the meatballs 3-4 minutes per side until browned. Add in the BBQ sauce and gently stir to cover all meatballs.
- Cook for 4-5 minutes until cooked through. Garnish with parsley if desired and serve with cauli-rice, flavoured cauliflower rice, shirataki noodles, steamed or roasted veggies (kale, asparagus, green beans, etc.)
Refrigerate leftovers for up to 4 days. 
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