Preheat oven to 425. 

Using a food processor, process the liver, pulsing until it is roughly chopped. (If you want to skip this step, ask your butcher to grind it for you!). In a large bowl, add the ground beef and the processed liver. Set aside.

In a shallow frying pan, fry the bacon and onion together until the bacon is cooked and the onions are translucent. Remove from the heat and let cool before proceeding to the next step.

In the same food processor that you chopped the liver in, add the bacon/onion mixture, parsley, chives, garlic, onion powder, salt, and pepper.  Pulse gently until combined.  Add this mixture to the bowl of ground beef & liver.

Stir in the egg + egg yolk until smooth. Add the ketchup. Add the coconut flour (or gluten free flour blend if desired. Note, if using gluten free flour blend, you may need more since coconut flour is more absorbent and thus you need less).  

Form into balls using a small cookie scoop, about the size of a golf ball. Place on a sheet pan lined with aluminum foil and parchment paper for easy clean up. Meatballs will not expand when baking, so you can place them close to each other. 

Bake for about 30 minutes or until no longer pink inside, about 155 degrees. This will depend on how large you choose to make the meatballs.