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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.
Hands-on10 minutesOverall15 minutes
Nutritional values (per serving, 3 meatballs)
Total Carbs8.8gramsFiber2.7gramsNet Carbs6.1gramsProtein26.6gramsFat31.5gramsof which Saturated12.1gramsEnergy423kcalMagnesium47mg (12% RDA)Potassium649mg (32% EMR)
Macronutrient ratio: Calories from carbs (6%), protein (26%), fat (68%)
Ingredients (makes 4 servings)
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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