Perfect superfood (offal) balls
Liver and heart are easily one of the most nutrient dense foods going around. Incorporating these foods into your diet is an excellent way to ensure you get adequate amounts of B vitamins in particular. Consuming these nutrient dense foods from animal sources ensures that the vitamins and minerals are bio-available (absorbable) for your body. Make a huge batch and have an ongoing supply of your super B-vitamin balls.
- 1 tbs lard
- 1 brown onion
- 3 rashers gluten free bacon
- 2 cloves garlic
- 4 lambs hearts**
- 1 lambs liver**
- 500g beef mince
- 1 ½ tbs mixed herbs
- 3 tbs red wine
** The offal can be substituted for any other liver or heart. Use 1 cow/lamb/goat liver per 4 hearts. Be careful that the animal is free range as this has a huge bearing on the nutrient density of your meat.
- Melt the lard in a large, deep fry pan. Add the onion, garlic and bacon and simmer on a low heat for about ten minutes, stirring occasionally to ensure even cooking.
- Meanwhile blend the offal in the food processor.
- Once the onion, garlic and bacon begins to look and smell cooked add the offal to the pan. Also add the mixed herbs and red wine. Cook on a low heat for about 20 minutes stirring occasionally.
- Heat the oven to 180°C fan forced. Line multiple trays with baking paper. As the offal begins to brown turn off the heat. Stir through the raw beef mince.
- Using clean hands mix the ingredients together well. Then take a teaspoon worth and roll into a ball.
- Place a full tray of the balls into the oven and cook for approximately 20 minutes or until the balls are browned.
- Remove from the oven. Eat hot as part of a salad or with cooked vegetables. Alternatively allow the balls to cool and then store in the freezer for up to three months.