This recipe offers a Paleo twist on the classic Turkish dish, incorporating nutrient-rich chicken liver into meatballs for added flavor and health benefits. The Cacik sauce, made with coconut yogurt, provides a creamy and refreshing contrast to the savory meatballs.
Ingredients: 500g ground beef. 150g chicken liver, finely chopped. 1 onion, grated. 2 cloves garlic, minced. 1/4 cup fresh parsley, chopped. 1 tsp cumin. 1 tsp paprika. 1/2 tsp black pepper. 1/2 tsp salt. 2 tbsp almond flour. 2 eggs. 2 tbsp olive oil. 1 cucumber, grated and squeezed. 1 cup coconut yogurt. 1 tbsp fresh mint, chopped. 1 tbsp fresh dill, chopped. 1 tbsp lemon juice. Salt to taste.
Instructions: In a bowl, combine ground beef, chopped chicken liver, grated onion, minced garlic, chopped parsley, cumin, paprika, black pepper, salt, almond flour, and eggs. Mix until well combined. Form the mixture into small meatballs. Heat olive oil in a skillet over medium heat. Cook the meatballs until browned and cooked through, about 10-12 minutes. In a separate bowl, mix grated and squeezed cucumber, coconut yogurt, chopped mint, chopped dill, lemon juice, and salt to taste. This is your Paleo Cacik sauce. Serve the meatballs with the Paleo Cacik sauce on the side. Enjoy!
Prep Time: 20 minutes
Cook Time: 15 minutes
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