Turkey Meatballs with Chicken Liver Recipe

January 11, 2022

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Chicken Liver Recipe

Can we talk about liver?

Ugh. The worst, right?! Just thinking of the word liver (aka organ meats) kinda makes me want to gag.

But, the reality is, if I were to pick one food that was actually a “superfood,” it would be liver.

Liver is one of the most nutrient-dense foods available to us. It’s packed with high-quality protein and essential nutrients such as Vitamin B12, folate, iron, and choline.

Not to mention that “ounce per ounce, liver contains up to 200x more vitamin B12 than muscle meat does, such as chicken breast or steak,” shares Lily Nichols. (note: for more information on liver requirements, especially during pregnancy, check out Lily Nichols’s book, Real Food For Pregnancy. She has a whole section in her book and on her blog dedicated to liver and organ meats.)

Do I love liver? No, I don’t.

But, ever since I started my holistic hormone healing journey, I’ve been experimenting with different ways to incorporate this nutrient-packed organ meat into my diet. Why? Because I know just how good it is for my overall well-being. And, if you’re a meat eater, eating nose-to-tail is an additional way to honor an animal in its entirety and a great way to help reduce food waste.

Creating a meatball recipe that I actually love has definitely been a trial and error process. Some of my first attempts at these meatballs were…um…a bit disappointing, ha! They were overpowered by the flavor of liver (not my favorite!). However, I will note that I ate them because I hate wasting food.

How I like to eat liver

I do not eat plain liver. I am not so gung-ho about this organ meat that I can just sear it in a pan with a bit of butter and onion and call it a day. It’s just not going to happen for me. If that’s your jam, more power to you!

The way I’ve learned to consume liver is by “hiding” it in my meatballs and pairing it with pasta and a tomato or pesto sauce of some sort.

Tip: If you’re new to liver, I recommend starting with chicken liver. It’s got less of that pungent liver taste most of us dislike, i.e., it’s a bit milder.

Note: Whenever possible, I recommend sourcing your liver from an organic, pasture-raised meat supplier. It is best to find the best quality meat when it comes to liver.


Turkey Meatballs with Chicken Liver Recipe

  • Author: The Wise Consumer
  • Prep Time: 10
  • Cook Time: 30
  • Total Time: 40
  • Category: Dinner


Units Scale
  • 1 lb (450 grams) Ground Turkey (preferably dark meat for more flavor)
  • 4 oz (115 grams) Chicken Liver
  • 3 tbsp Freshly Grated Parmesan Cheese
  • 2 tbsp Fresh Parsley, finely chopped
  • 1/2 Onion, finely chopped
  • 2 tbsp Chia Seeds
  • 23 Garlic Cloves, minced
  • Salt, to taste
  • Black Pepper, to taste
  • Chili Flakes (optional), to taste


  • Preheat the oven to 350°F (175°C).
  • Combine the ground turkey, chicken liver, grated parmesan, chopped parsley, chopped onion, chia seeds, minced garlic, salt, pepper, and optional chili flakes in a medium-sized mixing bowl.
  • Use a hand-held food processor to blend the ingredients until fully integrated. Ensure the chicken liver is thoroughly ground into the mixture. The key is to make sure your liver is fully ground (it’s OK if the other ingredients appear a bit “choppy”).
  • Line baking sheet with parchment paper.
  • Using a spoon (I prefer using my hands), form the mixture into small balls. Place meatballs on baking sheet, about 1 inch apart.
  • Bake in the preheated oven for about 30 minutes, or until the meatballs reach an internal temperature of 165°F (74°C).


Serve meatballs atop a bed of al dente spaghetti smothered in a rich marinara sauce, or accompany them with creamy mashed potatoes and crisp steamed green beans.

  • The smaller the meatballs the quicker they’ll cook. So you may need to adjust your cooking time.
  • Meatballs can be stored in fridge for about 3-4 days. I like making these in large batches and freezing them.
  • Using a meat thermometer is the most reliable method to check for doneness, as color can sometimes be misleading. Insert the thermometer into the center of a meatball to get an accurate reading.

Did you make this recipe?

Share a photo and tag me — can’t wait to see what you’ve made!

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