Swedish Meatballs

This is adapted from a new cookbook that looks fantastic: "Full Moon Feast," by Jessica Prentice. I took out GAPS-illegal ingredients, and didn't make the gravy (which she makes by deglazing the pan with beef stock and creme fraiche)...

1 pound ground beef
1 egg yolk

3 oz. beef liver (or other type of liver)
1/2 medium onion, peeled and coarsely chopped
1 handful parsley leaves
1 tsp. good salt
1/2 tsp. pepper
1/4 tsp. dried thyme

1-3 tbsp. lard, tallow, or other fat

Put the ground beef and egg yolk in a bowl.

Grind the other ingredients, except for the fat, in the food processor, until coarsely textured.

Add the contents of the food processor to the ground beef, and mix thoroughly.

Form the meat into balls about 1.5 inches in diameter (this recipe makes about 20).

Heat the fat in a large skillet over medium heat. Add the meatballs in a single layer without crowding. When the bottoms are cooked, gently turn so that they can cook on another side. Continue until they are cooked on all sides and all the way through.

Serve with something green, and a fermented vegetable, and some hot cups of broth. :)