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