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)
- 4 oz (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.
Find it online: https://thewiseconsumer.com/chicken-liver-recipe/