Nourishing Beef & Millet Nuggets with Greek Yogurt Ranch

These little nuggets are a powerhouse of a meal. They pack a ton of veggies into each bite, and the millet adds some extra fiber. Beef liver contains significant amounts of folate, iron, vitamin B, vitamin A and copper, and eating a single serving can help meet your daily recommendations of all these vitamins and minerals. If beef liver isn’t available to you, you can simply leave it out and these will still turn out great!

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.

Nourishing Beef & Millet Nuggets with Greek Yogurt Ranch

PREP TIME: 1 hour    COOK TIME: 25 minutes    SERVES: 25 nuggets

• ¼ pound beef or chicken liver, roughly chopped

• 1 cup whole milk 

• 1 pound ground beef

• 1 cup cooked millet

• 2 large cloves of garlic, chopped

• 1 cup roughly chopped carrots

• ½ cup roughly chopped parsley

• ½ cup roughly chopped onion

• 1 teaspoon dried oregano

• ½ teaspoon unrefined salt

Greek Yogurt Ranch

• ½ cup raw whole milk Greek yogurt 

• 1 teaspoon garlic powder

• ½ teaspoon onion powder

• ½ teaspoon dried dill

• ½ teaspoon dried parsley

• Salt to taste

• 1 ½ teaspoons fresh lemon juice

• 1 teaspoon honey

• 1-2 Tablespoons water to thin (optional)

Preparation

1. 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.

   Mix all the ingredients for the ranch together until smooth. Taste for seasonings and adjust.

   Notes— This recipe is featured in my children’s cookbook “Let Them Eat Dirt".” I’ve published it here as well because it deserves more eyes on it!