NICK’S BEEF LIVER MEATBALLS (a rich source of iron + vitamin a for thyroid function) We get it, Beef Liver can be scary, but we promise these are so good you won’t even remember what you’re eating! There are two crucial nutrients we tend to be deficient in that can contribute to everything from fatigue, to hair loss, to poor immune function. Luckily, today’s liver recipe is a nutrient powerhouse dish packed with both of these superstars: iron and Vitamin A. We suggest a solid serving of grass-fed beef liver every 1-2 weeks, or a smaller amount of beef liver capsules daily. Since beef liver capsules can get expensive, especially when you already have a few supplements in your regimen, buying beef liver from a local farmer or butcher is far more cost-effective, the only problem is, of course, you need to hide the flavor. We figured out that we could make rice, liver, and ground beef meatballs where everything is mixed together and well-seasoned to “hide” the liver taste. After a hundred iterations, this is our final version of that recipe that gets us to eat liver twice a month, every month. It never fails, and these meatballs taste amazing in a homemade red sauce with some gluten-free pasta! ;) INGREDIENTS: 2 lbs beef liver, cut into 2 inch chunks 2 lbs ground beef OR top sirloin cut steak cut into 1 inch chunks seasoned heavily with salt and pepper 1/2 white onion 2 cups of cooked white rice, cooled 2 large eggs 1/4 cup sorghum flour 1/4 cup tapioca starch 1/2 tbsp baking soda 1/3 cup brown sugar 3-5 tbsp seasoning of choice (we used a peruvian chile lime seasoning from Savory Spice but you can use any medium heat chile blend) Red wine vinegar Balsamic vinegar Olive oil For the full recipe, check out our new recipe page on site, you are going to love it. Link in our bio!