Directions

1Combine the milk/water and oatmeal in a small bowl, set aside while preparing the rest of the meatball mixture.

2Add the garlic, onion and liver to a food processor and process the mixture until smooth.

3Heat a frying pan on medium heat add some coconut oil or ghee to the pan and allow to melt all over pan

4Add the liver mixture to the frying pan and sauté mixture until golden brown

5Whisk the egg, salt, pepper, Parmesan and parsley in a large bowl

6Add the soaked oatmeal, ground meat and liver mixture to bowl with egg mixture

7Mix, but NOT too thoroughly - you want the meatballs to have some texture.

8Gently roll about 2 tablespoons of mixture into 1 ½ inch meatballs

9Roasting in the oven is simplest. Preheat oven to 400F degrees. Arrange meatballs spaced slightly apart on a baking sheet. Bake for 25 or until brown – turning once half way through cooking. (Use parchment paper for easy clean up).

10Serve immediately or they keep well in the refrigerator for 24 hours. Flash freeze on a pan in the freezer for 24 hours then place in a glass container or freezer bag for up to one month.

11Frozen meatballs can be added to a sauce and do not need to defrost beforehand.