Nourishing Beef & Millet Nuggets with Raw Greek Yogurt Ranch
February 5, 2025 • 0 comments
Parents and kids alike will love these tasty nuggets and dipping sauce. When it comes to feeding your whole family, nothing beats a finger food kind of meal! These nuggets are great when served alongside some tallow fried potatoes or steamed broccoli. The dipping sauce is versatile and would taste great drizzled over salmon, chicken, or roasted vegetables.
- Prep Time:
- Cook Time:
- Servings: 4
Ingredients
- (1/4 lb) Beef Liver
- (1 cup) 1 gallon - Raw A2/A2 Milk (PA ONLY)
- (1 lb) Ground Beef
- (1 cup cooked) Millet
- (2 large cloves, chopped) Garlic (8oz)
- (1 cup, roughly chopped) Carrots (1lb)
- (½ cup, roughly chopped) Parsley
- (½ cup, roughly chopped) Candy Onions (2lb)
- (1 teaspoon) Dried Oregano
- (½ teaspoon) Fine Celtic Sea Salt, 8oz
Directions
- Drain the liver and place it in a bowl with the milk. Soak for 1-3 hours in the fridge (this will help mellow out the liver flavor).
- Drain the liver and pat dry.
- Pulse the liver in a food processor until minced.
- Add the liver to a large bowl and mix in the ground beef and millet.
- To the bowl of the same food processor add the garlic, chopped carrot, parsley and onion and process until finely chopped.
- Add to the bowl with the beef/millet mixture. Season with the oregano and salt and give it a good stir.
- Preheat the oven to 350F.
- Form the mixture into little nuggets, about 1 inch long and place on a baking sheet. Bake in the oven until cooked through, about 20-25 minutes depending on the size of your nuggets.
- Serve with the Greek yogurt ranch.
Greek Yogurt Ranch
Ingredients:
- (½ cup) Whole Milk Greek Yogurt
- (1 teaspoon) Garlic Powder
- (½ teaspoon) Onion Powder
- (½ teaspoon) Dried Dill
- (½ teaspoon) Dried Parsley
- (to taste) Celtic Sea Salt
- (1-½ teaspoons) Fresh Lemon Juice
- (1 teaspoon) Raw Honey
- (1-2 Tablespoons) Water to thin (optional)
Directions
Mix all the ingredients together until smooth. Taste for seasonings and adjust.
Notes
- Can use chicken liver instead of beef liver.
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*Photo and recipe by Andrea from Let Them Eat Dirt (where you can find more farm to table recipes for your family).
