Liver meatballs in tomato sauce

I created this recipe as part of my efforts to get me and my partner to eat more liver due to its incredible nutrient density. I believe we could both benefit greatly from increase B vitamins in our diet and liver really is like nature’s on B vitamin complex. I have shifted to using lambs liver over chicken livers because I am more confident that lambs are raised better. For my own ethical reasons and the knowledge that properly grass fed animals will have healthier Omega 3:Omega 6 ratios, lambs liver is a good choice.

Serving this dish with plenty of nutrient dense, low-starchy vegetables helps to create a meal that is incredibly rich in vitamins and minerals per calorie. For those wanting to further reduce carbohydrates and sugars we can easily leave the sweet potato aside.


minutes prepation


minutes cooking






  • 1 tsp beef dripping or lard or coconut oil
  • 700g lamb liver
  • 1 brown onion
  • 2 cloves garlic
  • 2 rashers bacon
  • 1kg beef mince
  • ½ tbs dried basil 

Tomato Sauce

  • 1 tsp beef dripping or lard or coconut oil
  • 1 brown onion
  • 2 cloves garlic
  • 2 cans chopped tomatoes
  • ½ tsp oregano
  • ½ bunch kale
  • 2 cups spinach
  • 1 broccoli head
  • 3 carrots chopped

Sweet potato hash

  • ½ tbs coconut oil
  • ½ sweet potato, peeled and grated completely  



  1. Chop the lamb liver in to 1-inch pieces, removing any sinew. Place in a food processor.
  2. Roughly chop the onion into four and place into the food processor with the liver. Add the cloves of garlic.
  3. Blend the liver, onion and garlic for a few minutes until it forms a smooth mixture.
  4. Heat a large sauce saucepan on medium heat. Add the beef fat and liver mixture and mix until it begins to brown. Add the roughly chopped bacon, beef mince and dried basil and cook for a further 5 minutes on a low heat.
  5. Remove the pan from the heat. Don’t worry that the beef mince is not yet brown. Set aside and allow the mix to cool.
  6. Meanwhile preheat the oven to 180° Line a baking tray with baking paper.
  7. Once the liver and beef mix has cool sufficiently take small tablespoon and using clean hands roll into a ball. Place on the tray.
  8. Repeat this until all of the mixture has been used in the meatballs. Bake in the oven for about 15 minutes or until the meatballs are nicely browned on the outside.
  9. Remove and set aside to cool.

Meatball sauce

  1. Clean the pan used for the meatballs fairly well, then melt the beef fat in the pan. Roughly chop the onion and garlic and cook until fragrant.
  2. Add the chopped tomatoes, broccoli, carrot and herbs. Season with salt and pepper then cover and simmer for about 15 minutes. Meanwhile attend to the sweet potato.
  3. Remove the lid and stick a fork into the carrot to check tenderness. If the carrot is tender add the kale and stir through. Allow the sauce to simmer for a further five minutes.
  4. Reduce the heat to very low then add the cooked meatballs. Stir through the spinach until it wilts.
  5. Serve over the sweet potato.

Sweet potato hash

  1. Heat the coconut oil in a pan. Add the sweet potato and flatten across the pan completely. Cover and cook on low heat for about five minutes.
  2. Remove the lid and stir the sweet potato around the pan. Add some rock salt, then flatten and cover again for five minutes.
  3. Remove the lid and stir again. Taste some sweet potato to check whether it is cooked. Flatten on a serving plate when ready.

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