- Preparation time
- 20 mins
- Cooking time
- 20 mins
- Difficulty
- Easy
- Serves
- 4 people
- Meal course
- Main Course
- Posted by
- Posted on
- April 11, 2016
- 2 Lg.
- Eggs
- 4 Slices
- Bacon
- 2 Can (450g)
- Tomatoes - Canned, Fire Roasted
- 4 oz
- Liver - Calf
- 8 oz
- Mushrooms - White
- 1 Lg.
- Onion - Yellow
- 2 lb
- Beef - Ground
- 1 lb
- Pork - Ground
- 1 tsp
- Basil - Dried
- 1 tsp
- Oregano - Dried
- 1 tsp
- Thyme - Dried
- 1 Tbsp
- Salt - Coarse Sea
- 1/2 tsp
- Pepper - Ground Black
Packed with protein, these bacon mushroom meatballs are both grain free and nut free. The liver is a great way to experience the nutrients liver provides without the scare factor.
- Cook bacon in a large skillet over medium heat until crisp; remove to paper towel-lined plate to drain. Crumble bacon, and strain fat into a mason jar to use for cooking later.
- Pour fire-roasted tomatoes into the pan – still over medium heat – using the liquid from the tomatoes to de-glaze, gently scraping any browned bits off the bottom using a wooden spatula. Turn to low and allow to simmer covered while you prepare the meatballs.
- Preheat oven to 400F.
- Puree liver in a food processor
- Chop mushrooms finely.
- Peel and chop onion.
- In a large bowl, lightly beat the eggs. Add in bacon, ground meat, liver, mushrooms, onion, spices, salt, and pepper.
- Shape mixture into ping pong ball sized meatballs.
- Line a lipped baking sheet with parchment paper and arrange meatballs so they are not touching. Bake for 15 minutes.
- Transfer meatballs to sauce; cover and simmer for 15 minutes.
- Serve hot over spaghetti, zoodles or spaghetti squash noodles.