Secret Ingredient Paleo Meatballs with Gravy are meatballs with a surprise. Actually, they have two surprises as I use cauliflower instead of bread crumbs, AND it’s got a little liver in there. No one will suspect there is liver in this savory entree.
I try to eat a pound of organ meat a week, usually liver. Humans evolved eating nutrient-rich animal organs and we still require them today. Liver is our best source of true Vitamin A. Carrots only provide a precursor to Vitamin A.
I include lots of US Wellness Meat’s Liverwurst or Braunschweiger in my diet. It’s very mild and tastes like a high quality Bologna to me. These are slightly different so order them both to compare. (Check out their liver, sugar free Franks and pastured lard too).
3 lbs. pastured ground beef
1/4 lb. beef liver
1 large head cauliflower
3 cups homemade beef broth
1 TB. dried Thyme
2 tsp. good salt (I use Himalayan)
1 large onion
- Pulse the cauliflower in small batches in a food processor to resemble grains of white rice
- Empty into a large bowl and puree the liver. You can add a 1 tsp. of broth if needed.
- Add the liver, beef, thyme and salt to the cauliflower and mix well with your hands. Form into 1″ meatballs.
- Peel and finely chop the onion.
- Put the broth and onion in a large skillet and bring to a simmer. Then slowly add the meatballs and simmer for 20 minutes. Cook in batches as required, remove to a serving bowl and keep warm.
- When finished, puree the onions and broth in a food processor. Or add to a taller saucepan and use a stick blender. Caution handling the hot broth!
- Serve with the meatballs from a pretty bowl.
- Use chicken stock if you don’t have beef. Homemade bone broth is best!
- For extra nutrition, use a little more liver and a little less ground beef. Try chopped liver instead of pureed.
- Add 1/2 a chopped red or green pepper or zucchini to the meat before forming meatballs.
- Vary the spices and herbs – try oregano, rosemary, cumin or hot sauce.