Curry Chicken Liver Meatballs

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Hand on heart you cannot taste the liver. This is an easy and undetectable way to include one of the most nutrient-dense foods available into your diet.

Curry Chicken Liver Meatballs

Gluten, dairy, grain, refined sugar free.
Prep Time 15 mins
Cook Time 20 mins
Servings 20 meatballs


  • Food processor
  • Oven


  • 500 g organic chicken mince
  • 10 organic chicken livers blitzed in food processor until creamy
  • 2 cups kumara (small to medium size) finely grated, I use food processor attachment
  • 1 small onion chopped finely
  • 2 tsp dried sage use a handful of fresh if you have it
  • 2 tsp dried tarragon use a handful of fresh if you have it
  • 2 tsp garlic powder
  • sea salt and pepper
  • 2 tsp curry powder or more if you like spice


  • Place all the ingredients in a bowl and mix together. The creamy chicken livers is what holds everything together! Let sit for 10 minutes for everything to meld together for easy rolling.
  • Roll into balls and place on baking paper on a baking tray. Bake at 180°C for around 20 minutes.