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Turkey Meatballs with Chicken Liver Recipe

chicken liver meatball recipe


Units Scale
  • 1 lb (450 grams) Ground Turkey (preferably dark meat)
  • 4 oz (115 grams) chicken liver
  • 3 tbsp freshly grated parmesan
  • 2 tbsp fresh parsley, chopped
  • 1/2 onion, chopped
  • 2 tbsp chia seeds
  • 23 garlic cloves
  • salt/pepper, to taste
  • chili flakes, optional


  • Heat the oven to 350 degrees.
  • Add all ingredients to a medium-sized mixing bowl.
  • Using a hand-held food processor, mix ingredients till they become fully blended. 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 oven for about 30 minutes or until fully cooked. I will often slice a meatball open to make sure it’s no longer pink.


The smaller the meatballs the quicker they’ll cook.

Meatballs can be stored in fridge for about 3-4 days. I like making these in large batches and freezing them.