Liver Meatballs Made 3 Ways

ITALIAN-STYLE MEATBALLS

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Serve with red sauce, Parmesan, and pasta of choice.

GREEK-STYLE MEATBALLS

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Serve with yogurt sauce (p. 245) and pickled onion (p. 241).

MEXICAN-STYLE MEATBALLS

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Use in albondigas soup with bone broth (p. 108), chopped zucchini, and topped with cilantro.

METHOD FOR ALL VERSIONS

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1. Preheat the oven to 350°F. Prepare a baking sheet with parchment paper and set aside.
2. Combine all ingredients for your chosen type of meatball in a large bowl and mix well.
3. Wet your hands with water slightly to prevent sticking. Using about 2 heaping tablespoons of meat mixture, roll into balls, and then place on the prepared baking sheet.
4. Bake for 23-25 minutes or until cooked to an internal temperature of 150-160°F. Larger meatballs may need additional cooking time. Cut one in half and the middle should be slightly pink when done. Serve warm. Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.

KEBAB VARIATION

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1. Instead of shaping into meatballs, press the mixture evenly onto a parchment-lined sheet pan to a thickness of ¼–½ inch. Use a knife to lightly score the surface into strips or squares—this makes the meat easy to separate after cooking.
2. Bake at 425°F for 20 minutes, until cooked through and lightly browned on top. Let rest for a few minutes, then break apart along the score lines.
3. Serve gyro-style in warm flatbread or pita with yogurt sauce (p. 245), chopped herbs, and whatever vegetables you love.

YOGURT SAUCE

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Whisk all of the ingredients together until smooth and well combined. Store leftovers in an airtight container in the refrigerator. Serve at room temperature or chilled.

PICKLED RED ONIONS

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1. Pack the sliced onion and oregano into a glass jar.
2. In a small saucepan, heat the vinegars, sugar, and salt over medium heat until dissolved, about 5 minutes.
3. Pour the hot brine over the onions. They will turn bright pink as they cool to room temperature.
4. Seal with a lid and store in the fridge for up to 2 weeks.