Liver Meatballs


Let’s face it, we all know we should be eating liver, but sometimes the thought of eating it, or cooking it is daunting. Liver is natures BEST superfood, and one of the most nutritious foods available. It is high in bioavailable iron, B vitamins, vitamin A and so much more.
Trust me, these meatballs do not taste like liver! However if you really don’t want to notice it, try blending all the ingredients in a food processor at step 2.

Liver Meatballs

GF | DF | RSF | EF | NF
Course 1 meal a day, Baby Led Weaning, BLW, Family Meals, Main Course
Servings 6 adults


  • 1 Baking Dish
  • 1 Medium Mixing Bowl
  • 1 Serving Dishes


  • 500 grams beef mince
  • 1/2 cup chicken liver finely chopped
  • small brown onion finely chopped
  • 1 zucchini grated
  • 2 cloves garlic minced
  • 2 eggs or just egg yolks
  • 1/2 tsp pepper
  • 1/2  tsp salt (optional)
  • 1 tsp rosemary finely chopped
  • 2 tsp dijon mustard preservative free


  • Preheat oven to 180 degrees Celsius
  • Add all ingredients to a medium mixing bowl and combine well with your hands. Roll the mixture into meatballs.
  • Place onto a baking dish coated with olive oil. Make sure there is enough room around the meatballs so that they cook evenly.
  • Bake in the oven for 15-20 minutes or until evenly cooked and browned.


AGE APPROPRIATE: when tolerating 2 meals a day
Serve with pasta sauce of choice, zoodles, spaghetti or red lentil pasta, also delicious with mashed cauliflower!
Tried this recipe?Let us know how it was!
liver meatballs
flo 11 months BLW

flo 11 months BLW

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Recipe Rating

  1. Annie Jones says:

    Just made these tonight and they were a hit!! Can’t thank you enough for what you do!

  2. Britt says:

    Can a 7mth old eat these?

    • Luka McCabe says:

      Hey love, they could have the meatballs but I wouldn’t introduce the pasta until atleast 8 months. Just make sure the meatballs are cut into a safe shape and size!

  3. Naomi says:

    Great recipe! Thank you so much – made the pasta sauce you linked to as well, perfection. Appreciate it!

  4. Lee says:

    Made it with the veggie sauce too! So yum once I got over the fact it had liver in it… thanks for sharing!

  5. Imogen says:

    Hi Luka,
    I haven’t been able to source any fresh liver, can I use liver capsules for this recipe? And if yes, how much would you suggest? Thanks lovely

    • Luka McCabe says:

      Yes you could 🙂 generally you would aim for 1/4 of an adult serve of the liver capsules, so if you think your baby would only eat 1 kofta a day you could add 1/4 capsule to each one!

  6. laura says:

    so great, i think my husband fell more in love with me after making them.

  7. Ken says:

    Hey! thanks for the amazing recipe. I was just wondering, for my meal prep, is it better to freeze them before or after I bake them?

    • Luka McCabe says:

      I like to freeze before cooking so that you can cook fresh and they stay nice and ‘moist’ when offering, but its fine to freeze cooked as well!

  8. Dom Crockett says:

    Hi, my name is Dom. I am the co-founder of MIGHTY MEATS.

    May I use this image on our Instagram page? With credit back to this post, of course.

  9. Rosie says:

    Hello, what would you suggest in place of the egg, our bub is anaphylactic. Thanks!

  10. Amy says:

    Hi there,
    Very keen to try these but can only get organic beef liver and not organic chicken liver. Is this okay as an alternative?

    Thank you 🙂

  11. Nicola says:

    I recently got the boob to food le purée bundle and was hoping to use the liver pate in these. Would this work, how many of the liver pate squares could I add to this recipe?

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