Primal Ground Italian Meatballs

A Delicious Way to Enjoy Liver & Heart in Your Meals

Getting more organ meats into your diet doesn’t have to be hard—or unappetizing. Our Primal Ground blend combines dry-aged grass-fed beef with a nutrient-rich mix of heart and liver, creating a flavorful, iron-packed ground beef that tastes just like the classic you love.

For families trying to eat healthier, this recipe is a lifesaver. It’s perfect for anyone who wants the benefits of beef liver recipes without the strong flavor, or for parents looking for ways to get kids to eat liver without fuss. These Primal Ground Italian Meatballs are soft, succulent, and simmered in tomato sauce until melt-in-your-mouth tender—so good that even the pickiest eaters will be asking for seconds.

 

Ingredients

• 2 lbs Sugar Hill Farmstead Primal Ground
• 2 small carrots (or 1 large), peeled
• 1 medium onion, peeled
• 3–4 cloves garlic
• ½ bunch fresh parsley (about ½ cup leaves)
• 1 slice bread (any kind, even slightly stale)
• 3–4 Tbsp milk
• 1 large egg
• 1 tsp Italian seasoning (or more to taste)
• 1 tsp salt + ½ tsp black pepper (adjust to taste)
  
• 3–4 cups marinara or tomato sauce

Method

1. Prep the Veggies

• In a food processor, pulse carrots, onion, garlic, and parsley until finely chopped (almost like a relish). Set aside.

2. Make the Panade

• Tear bread into chunks, pulse into crumbs in the processor.
• Put crumbs in a small bowl, pour milk over, and let it soak until soft. Mash into a paste.

3. Mix the Meatballs

• In a large bowl, add Primal Ground, veggie mixture, soaked bread paste, egg, Italian seasoning, salt, and pepper.
• Gently mix with your hands or a spoon until just combined—don’t overwork.

4. Shape

• Use an ice cream scoop to portion, then roll lightly into balls.
• Place on a parchment-lined baking sheet.

5. Bake

• Bake at 350°F for 20–25 minutes, until just set but not fully browned. (They’ll finish cooking in the sauce.)

6. Finish in Sauce

• Warm tomato sauce in a large skillet or Dutch oven.
• Add baked meatballs, cover, and let them simmer 15–20 minutes on low. This step makes them extra tender and lets the flavors meld.

Serving Idea

Serve these juicy, nutrient-dense meatballs over spaghetti, zucchini noodles, or with crusty bread to soak up the sauce. Leftovers reheat beautifully and make fantastic meatball subs the next day.

Why Choose Primal Ground?

Our grass-fed, grass-finished Primal Ground is a special blend of dry-aged beef, liver, and heart that makes eating organ meats both delicious and easy.

✔ Rich in iron, B vitamins, and essential minerals that support energy and overall health

✔ A kid-friendly way to enjoy the benefits of liver and heart—without the strong taste

✔ Made from 100% pasture-raised cattle in Hawaii, free from hormones, antibiotics, and vaccines

Looking for nutrient-dense ground beef in Hawaii? Our Primal Ground Beef Bundle and many specialty bundles include Primal Ground so you can create wholesome meals like this one. We can even include it in your beef share- just ask!