Turkey Meatballs with Chicken Liver Recipe
- Prep Time: 10
- Cook Time: 30
- Total Time: 40
- Category: Dinner
Ingredients
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
- 2–3 Garlic Cloves, minced
- Salt, to taste
- Black Pepper, to taste
- Chili Flakes (optional), to taste
Instructions
- 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).
Notes
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.
Find it online: https://thewiseconsumer.com/chicken-liver-recipe/