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Veggie and Liver Meataballs

Veggie and Liver Meatballs Recipe

This veggie and liver meatballs recipe is another meatball version I like to serve the kiddos. It’s a way to get some extra veggies in them that they may not always eat. Anyone else’s kid love a veggie one day and hate it the next? Yeah, over here, too.

As with my other meatball recipe, these also have liver mixed in. Of course, you can leave the liver out and they’re still very nutritious. But I encourage you to try it with the liver. When you prep the liver prior to needing it, it makes cooking with it a breeze. Just be sure to unthaw the liver if it’s frozen before starting! This is also an egg and dairy free recipe, unless you add the shredded cheese topping.

Sometimes I serve these with a nomato sauce on top, sometimes with gravy. The kids will eat them with just shredded cheese on top and a side of ketchup if I decide not to make the sauces.

Please note, this recipe does take a bit of prep time prior to making the meatballs. The reason for this is because you have to bake the squash before mixing it in. I usually use a butternut squash in this recipe, but you could also use an acorn squash. I’m planning on trying it with a sweet potato soon, too! Or maybe one of our pumpkins when they’re ready …

If you’ve never made a butternut squash or acorn squash before then simply cut the squash in half and remove the seeds with a spoon. Place them in the oven on a baking sheet with the flat side down. Bake at 400 degrees for about 40 minutes. Remove the filling by scraping it out with a spoon. Let it cool to room temperature before adding to the recipe.

I usually only use half of a butternut squash (or one whole acorn squash). The reason for this is because I usually make butternut squash fries with the first half for a different meal. I pop the other half of the squash into the oven after the fries are done and while we’re eating dinner. When that part’s done baking, I scoop out the flesh and keep it in the fridge for a few days until I’m ready to make these meatballs.

Veggie And Liver Meatballs

Recipe by Bekah ShephardCourse: Healthy LivingDifficulty: Easy
Prep time

40

minutes
Cooking time

35

minutes
Total time

1

hour 

15

minutes

This veggie and liver meatball recipe is packed full of nutrients and tasty goodness!

Ingredients

  • 1.5 pounds ground meat

  • 1-2 ounces of ground up liver *see notes

  • 1/2 or 1 whole baked butternut squash (or one whole baked acorn squash)

  • 1 tsp garlic powder

  • 1/2 tsp sage

  • 1/2 tsp thyme

  • Salt and pepper to taste

Directions

  • Preheat oven to 350 degrees.
  • Combine all ingredients in a large bowl. Don’t be afraid to let the kids help, my kids love this step!
  • Form the meat into tight golf ball sizes and place on a baking sheet.
  • Bake for about 30 – 35 minutes.
  • Top meatballs with gravy or nomato sauce, shredded cheese or just plain ketchup. Serve with a side of veggies.

Notes

  • *I grind up several livers at once in my food processor. Then I divide them up into ice cubes and freeze them. When I’m ready to use them, I pop out two at a time usually to unthaw in the fridge. If I’m frying the meat up right away then I just pop the frozen ones in with the meat I’m frying. You can read more on how to prep your liver here.
  • You can add more seasonings if you wish, but these meatballs are full of flavor already due to the butternut squash.

Bekah Shephard, Author of A Nurse in Your Purse, Helping Mamas Balance Healthy Living with Mom Life

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