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  1. Rinse and pat dry the chicken livers.


  2. Heat the olive oil in a medium size pan and saute the green pepper and spinach over medium heat.


  3. Add the garlic powder and chicken livers. Cook until the outsides are a light brown.


  4. Remove from heat and let cool.


  5. Puree the cooked mixture in a blender and pour into a medium size bowl.


  6. Add remaining ingredients and thoroughly combine.


  7. Add more flour if needed to form small meatballs.


  8. Coconut flour absorbs a lot of moisture so if using a different flour use only 1/3 cup.


  9. Place on lined baking sheet and bake at 350 degrees for 15 to 20 minutes until crispy and browned.