This recipe is a perfect follow-up to our previous blog, where we discussed how women can often underestimate their iron intake during pregnancy. These liver and beef meatballs offer a delicious way to add more iron to your diet, along with a variety of other essential vitamins and minerals. The combination of grass-fed beef and liver not only enhances the flavour but also provides the nourishment your body needs throughout your motherhood journey.
Ingredients (meat balls):
1kg beef mince
300g chicken livers, diced
2 tbsp olive oil
fresh parsley, chopped finely
fresh coriander, chopped finely
1 tsp dried thyme
1 tbsp curry powder
1 garlic clove, minced
Juice from one lemon
pepper & salt
Ingredients (sauce):
1 can diced tomatoes
1 tbsp ghee
1 tbsp bone broth (this recipe used 'Best of the Bone' turmeric & black pepper)
fresh parsley
1/2 - 1tsp chilli flakes
zucchini, diced small
1 tbsp lemon juice
lemon rind (approx. 1 tsp)
Method:
Preheat oven to 165 degrees.
In a large mixing bowl, add all meat ball ingredients and mix together with your hands until combined.
Roll into balls of your liking, and place in an oven dish.
Place in oven for approx. 10 mins and start making the sauce.
Whilst meat balls are cooking, add all sauce ingredients into a saucepan and cook on low-med heat for about 5 mins.
Take meat balls out of the oven and pour the sauce evenly over the top, then place back in the oven for a further 10 mins.
The trick with these meat balls is to not over cook them, otherwise they can become dry. Pour the sauce over the meat balls whilst the meat is still undercooked (slightly pink still). Every oven is different so keep an eye on them.
Serve meat balls over some organic gluten free pasta or rice, topped with cheese, greek yoghurt and fresh coriander.
Enjoy every mouthful! x
Did you know you can also add our beef liver capsules to your meals? They’re a convenient way to ensure you always have essential nutrients on hand, and an easy option for sneaking these benefits into little tummies 🤎