Thai Chicken Liver Meatballs

Thai Chicken Liver Meatballs

A simple chicken meatball recipe that is jam-packed with nutrients and full of flavor!

Meatballs are one of my favorite way to incorporate organ meats into my family's diet, increase the nutrient-density of meals, and prep protein to have on hand throughout the week. Here's why I love this recipe:

  • Force of Nature Ancestral Blend: This pasture-raised, regenerative ground chicken ancestral blend incorporates chicken skin and organs, including liver and heart, to provide a healthy dose of important vitamins and minerals. Use code Kelly10 for 10% off your first order at
  • Pasture Bird Chicken: Pasture Bird is an amazing regenerative farming business, which in turn increases the nutrient-density of their chicken and benefits the land they reside on. Their chickens are given access to a diet that includes a variety of insects and plants, which results in meat that is higher in omega-3 fatty acids, vitamin E, and conjugated linoleic acid (CLA). Use code BEWELLBYKELLY for 10% off your order at
  • Ginger & Garlic: Adds amazing anti-cancer and anti-viral properties, along with a delicious, aromatic flavor to your meatballs.
  • Carrots: A great source of fiber, and promotes healthy vision, improve immunity, boost brain health, and more.
  • Cilantro: Naturally detoxifies the body of toxins and heavy metals, regulates blood sugar levels, and contains powerful antioxidants to prevent oxidative stress.
  • Green Onions: An excellent source of Vitamin K to protect strong bones, as well as a good source of vitamin A, vitamin C, and folate.

Serve these with your favorite dipping sauce whenever you need a quick high-protein snack.

  • Prep Time

    10 minutes

  • Total Time

    35 minutes

  • Servings


  • Freezer Friendly




  1. Preheat oven to 375 degrees Fahrenheit.
  2. Add 1 pack of Force of Nature Ground Chicken Ancestral Blend and 1 pack of Pasture Bird Ground Chicken to a medium mixing bowl and mix with hands to combine.
  3. Add ginger, garlic, carrots, cilantro, and greens onions to the chicken mixture. Mix together until evenly combined.
  4. Roll the meatballs into 1 inch balls. Place onto a parchment paper lined baking tray.
  5. Bake for 15-20 minutes or until internal temperature reaches 165 degrees Fahrenheit.
  6. Serve with coconut amino dipping sauce or avocado cilantro dressing.
  7. Store extra meatballs in an airtight container in the fridge for up to five days.