For the meatballs:
Preheat the oven to 375°F.
In a small mixing bowl combine beef, liver, salt, pepper, onion powder, garlic powder, oregano, basil, kale, egg, 2 tbsp and rice flour using your hands. Form 2 inch meatballs, and line them up on a Silpat or parchment paper lined baking sheet.
Bake the meatballs in a 15 minutes.
For the gravy:
Make the gravy while meatballs are baking. Melt the butter in a skillet, and add the mushrooms. Cook over medium heat for 5-7 minutes stirring occasionally until the mushrooms become fragrant and golden.
Add the garlic and green onions and cook for a couple minutes.
Deglaze the pan with the red wine, and then add the bone broth, sprinkle in 2 tbsp rice flour, and bring to a low simmer for 5 minutes, stirring occasionally.
Season the gravy with salt and pepper to your taste and add the cooked meatballs. Serve with veggie sides.