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  • Liz Hoobchaak

Chicken Liver Meatballs

Updated: Nov 13, 2022

These meatballs are great because you can sneak in all sorts of veggies and other ingredients that kids would otherwise not eat, such as liver. With Irritable Bowel Disease, it is common to have very low blood iron levels, or anemia, due to impaired iron absorption because of tissue inflammation. In fact, iron deficiency is one of the most common nutritional deficiencies in the world. One of the best ways to increase your iron levels is to add iron-rich foods into your diet such as organ meat and beans.

This recipe pairs nicely with my

White Bean Garlic Hummus because it shares many common ingredients such as the white beans, roasted cauliflower and garlic. It is very economical and time saving to make these two recipes together since you are already cooking beans and roasting veggies. The beans can be omitted though and it will not affect the taste or texture of these meatballs.

The butternut squash gives these meatballs a slightly nutty-sweet flavor. Butternut Squash is rich in important vitamins, minerals and disease-fighting antioxidants. It is one of the best foods for improving gut health and digestion because it is loaded with dietary fiber.


1 pound of ground chicken or turkey

2 chicken livers

1 cup roasted butternut squash

1 cup roasted cauliflower

1/2 cup of cooked white beans (optional)

5 cloves of roasted garlic

2 eggs

2 tbsp coconut flour

2 tbsp of dried herbs (such as oregano, basil or parsley)

1 tsp salt

pepper to taste

Olive oil for drizzling the roasted veggies


1. Preheat oven to 400ºF degrees.

2. Place the veggies and garlic on a baking tray and drizzle with olive oil. Roast until golden brown and the squash is softened, about 30-35 minutes. Keep an eye on the garlic so it does not burn.

3. Once veggies are cooked and cooled, place all ingredients in a food processor and pulse until well mixed.

4. Line a baking tray with parchment paper and place bite-sized meatballs about an inch apart. The mixture will be quite sticky due to the lack of breadcrumbs as a binder. You can wet your fingers to help shape the meatballs, or use the back of a spoon once they are on the tray to smooth them into round balls.

5. Bake for 25 minutes or until they are slightly browned on the top.

This recipe yields approximate 14-16 small meatballs.

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