Nutritious Made-from-Scratch Meatballs

Photos Courtesy of Valerie Skinner of Thyme & Joy

Delicious, nutritious and a simple staple

for your weekly meal plan.

We understand that not everyone is enthusiastic about the idea of tasting liver, given its unique flavor and texture, which can be off-putting for some. However, it is important to acknowledge the significant nutritional benefits that liver provides, making it an essential component of a well-rounded and healthy diet. Liver is packed with vital nutrients such as vitamins A, B12, and iron, which are crucial for maintaining optimal health and well-being.

To cater to those who may be hesitant to incorporate liver into their meals, we have created our ancestral blend, which consists of 80% dry-aged ground beef and 20% beef liver. This thoughtfully crafted blend not only ensures that you receive the necessary nutrients found in liver but also cleverly disguises its distinct taste within a familiar and enjoyable flavor profile. The dry-aging process enhances the beef’s flavor, making it rich and savory, while the addition of liver contributes to a nutritious punch without overwhelming the palate.

In addition to our ancestral blend, we have developed a delectable recipe for made-from-scratch meatballs that combines this blend with our sweet Italian KuneKune sausage. This unique combination creates a harmonious balance of flavors, where the sweetness of the sausage complements the rich, savory notes of the beef and liver mixture. The meatballs are not only delicious but also serve as a convenient and nutritious option for those looking to simplify their weekly meal planning. These meatballs can be easily incorporated into various dishes, whether served with pasta, placed on a sub roll, or enjoyed alongside a fresh salad.

They provide a versatile and satisfying meal solution that can be prepared ahead of time and stored for easy access throughout the week. By including our ancestral blend meatballs in your meal rotation, you can enjoy a wholesome and flavorful dish that supports your health goals while also appealing to the taste buds of even the pickiest eaters.

Geraghty's Market | Nutritious Made-from-Scratch Meatballs

Proudly partnering with Valerie Skinner Chef, Copywriter & Recipe Developer of Thyme & Joy

Servings:

About 20–22 meatballs, serves 4–6

FREE recipe card download available here.

Ingredients

Meatballs

• 1 lb ancestral blend ground beef (with 20% liver)

• 1 lb sweet Italian KuneKune sausage, ground

• 2 large free range eggs

• 1/3 cup milk

• ½ cup loosely packed grated Parmesan cheese

• 3 cloves garlic, finely minced or grated

• 1 tsp kosher salt

• 1 tsp dried oregano

• ½ tsp dried basil

• ¼ tsp freshly ground black pepper

• Olive oil, for browning

Simple Marinara Sauce

• 2 tbsp olive oil

• 3 cloves garlic, minced

• 1 (28 oz) can crushed tomatoes

• 1 tsp kosher salt, or to taste

• ½ tsp dried oregano

• 2 tsp honey or sugar

• Pinch red pepper flakes (optional)

• Fresh parsley, finely chopped, for garnish

Prepare the meatball mixture:

In a large mixing bowl, whisk together the eggs, milk, grated Parmesan cheese, minced garlic, kosher salt, dried oregano, dried basil, and black pepper. Add the ancestral blend ground beef and the sweet Italian KuneKune sausage to the bowl. Gently mix until just combined, being careful not to overwork the meat. Let the mixture rest for 10 minutes to allow the milk and eggs to hydrate the meat for a more tender texture. If the mixture is too soft, refrigerate it for a few hours to make it easier to roll the meatballs.

Shape the meatballs:

Using clean hands or a scoop, portion the meat mixture into 1½ to 2 ounce portions (or whichever size you desire) and gently roll into smooth meatballs. Place the shaped meatballs on a plate or baking sheet while heating the pan.

Brown the meatballs:

Heat a large cast iron skillet or heavy-bottomed pan over medium heat and add a thin layer of olive oil. Working in batches, add the meatballs and brown on 2 to 3 sides until deeply golden, turning carefully to prevent breaking. The meatballs do not need to be fully cooked at this stage. Transfer the browned meatballs to a plate and set aside.

Prepare the marinara sauce:

Drain most of the oil in the pan or wipe it up with a paper towel. Reduce the heat to medium-low and add the olive oil to the same skillet or a separate saucepan. Add the minced garlic and cook just until fragrant, about 30 seconds, making sure not to brown it. Stir in the crushed tomatoes, kosher salt, dried oregano, honey or sugar, and red pepper flakes if using. Mix until fully combined.

Simmer the sauce:

Bring the marinara sauce to a gentle simmer and cook uncovered for 20 to 30 minutes, stirring occasionally, until slightly thickened and balanced in flavor as the raw taste of the tomatoes cooks out.

Finish the meatballs in the sauce:

Place the browned meatballs into the simmering marinara sauce, spooning sauce over the tops. Cover loosely and simmer for 15 to 20 minutes, or until the meatballs are fully cooked through and tender with an internal temperature of 165F.

Serve:

Serve the meatballs and marinara over cooked pasta, toasted roll or salad and finish with finely chopped fresh parsley and freshly grated Parmesan cheese. Enjoy!

So, grab your apron, gather your ingredients, and let your creativity flow in the kitchen!

Share your creations with us! Whether you are a seasoned chef or a home cook experimenting with flavors, we want to see how you interpret this beloved dish.

Happy Cooking!

The Geraghty's