INGREDIENTS:
3 tbsps Avocado Oil (divided)
1/2 Yellow Onion (medium, finely chopped)
1/4 cup Sauerkraut (drained)
6 ozs Chicken Liver (finely chopped)
1 lb Lean Ground Beef
1 tsp Sea Salt
1/4 cup Basil Leaves (chopped, plus more for garnish)
DIRECTIONS:
Heat 1/3 of the oil in a pan over medium heat. Add the onions and sauerkraut and cook for six to eight minutes or until starting to brown. Let it cool slightly.
In a large mixing bowl, add the cooked onion mixture, liver, beef, salt, and basil. Use your hands to thoroughly mix. Roll into balls a little larger than the size of a golf ball.
Add the remaining oil to the pan and turn the heat to medium. Add the meatballs, pressing on each side to create mini patties. Work in batches if needed to avoid crowding. Cook for a total of five to seven minutes, or until cooked through.
Top with more basil if desired and enjoy!
Leftovers
Refrigerate in an airtight container for up to three days. Freeze the patties for up to three months.
Serving Size
One serving is approximately four patties.
More Flavor
For the best flavor and texture, rinse the liver under cold water and pat dry with paper towels. Place in a shallow dish and pour in enough milk to cover. Soak for 30 to 60 minutes maximum. Place in a colander and rinse the milk off. Pat dry.
No Chicken Liver
Use beef liver instead.