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Chicken Livers

Chicken Livers

$9.99/lb. Avg. 1lb .
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Pasture-raised, antibiotic-free chicken livers.

One lb of chicken livers. These are perfect if you prefer a very mild liver taste or very small amounts at a time without having to cut up liver from beef or pork. Chicken liver pate or bacon-wrapped chicken livers are both a delicacy that should be on every menu!


Note that the chicken packaging is prone to losing its seal and should be expected to arrive that way. Treat packages with a lost seal as though they are paper wrapped and use within a few months of receiving.


Superfood Meatballs

3lbs TF ground beef

1lb pastured chicken livers

1 large shallot or onion

4 medium carrots

3 garlic cloves

2 Tbsp lard, tallow or ghee

1 tsp dried oregano

2 Tbsp coconut aminos or soy sauce

1 Tbsp apple cider vinegar

3 tsp sea salt

2 tsp black pepper

1 Tbsp dried thyme

1 Tbsp. garlic powder

Olive oil


Heat the 2 Tbsp of lard in a large cast iron skillet on medium heat. While it heats, mince the shallots, carrots and garlic until fine. When the skillet comes to temperature add in the vegetables and sauté until aromatic and tender, about 8 minutes, stir often.

Add in the chicken livers along with 1 tsp salt and dried oregano. Cook, stirring often, until the livers are browned all over. Add in the 1 Tbsp coconut aminos/soy sauce and 1 Tbsp apple cider vinegar and cook until reduced and livers are cooked.

Remove from heat, and let cool a few minutes. Transfer to a food processor and pulse until it looks like ground beef. Then transfer to a large bowl, to cool to room temp.

Pre-heat oven to 425F. Add the ground beef to the bowl with the remaining salt and the rest of the seasoning. Mix well. Shape 1 ½ inch balls, will make approximately 30.

Drizzle olive oil all over the sheet pan or coat with lard (recommend lining with parchment paper for easier clean-up). With oiled hands, coat each meatball in a little olive oil and you handle it to place it on the sheet pan. Then lightly drizzle them with the remaining coconut aminos/soy sauce.

Place in the oven, roast at 425F for 5 minutes. Then turn the temperature down to 350F and roast another 20 minutes before removing from the oven.

These meatballs are perfect for meal prep or feeding a crowd. Dunk them in your favorite sauce, pile on some guac or drizzle with lemon tahini sauce for some extra fats!

with customization by Grapevine Local Food Marketing