Claire’s Mwah Ha Ha Meatballs

TIP: It’s on a ‘need to know’ basis as to whether you tell your family what’s in the meatballs – they need the goodness of organ meats and you know it’s in there! Mwahaha.

For more recipe inspiration check out our latest book Paleo Primer: A Second Helping.

Serves: 2

Prep: 10 Mins

Cook: 25 Mins


  • 1kg minced beef
  • 300g liver, finely chopped
  • 2 tsp. oregano
  • 2 tsp. thyme
  • 1 large red onion, finely chopped
  • 4 garlic cloves, finely chopped
  • 1 tsp. rosemary
  • 1 tbsp. basil
  • 1 tsp. sage
  • 300ml bone broth/beef stock
  • Salt and pepper to taste


  1. Chop finely the liver or blitz in the food processor.
  2. Place the mince in a large bowl and add in the liver, season with salt and pepper, add the oregano and thyme. Mix together well and shape into golf ball sized meatballs.
  3. Warm some butter or olive into a large pan and cook the meatballs on a medium heat turning them to ensure that the meat turns brown all over.
  4. Whilst the meatballs are cooking start to make the sauce. In a pan heat some butter or olive oil and add the onion and garlic. Once the onions begin to brown and soften add the beef stock/broth, rosemary, basil and sage.
  5. Allow the mixture to boil and reduce the heat to low whilst you wait for the meatballs to finish browning. Add the meatballs to the sauce and continue to simmer for a further 5 minutes.
  6. Serve with cauliflower rice and roasted vegetables.