A powerhouse of iron, protein, and B vitamins to replenish postpartum energy and support milk production (serves 2).

Ingredients:

• 230g ground beef
• 230g ground liver (or substitute with more ground beef if preferred)
• 1 small onion, finely chopped
• 2 cloves garlic, minced 
• 60g finely grated carrot 
• 1 egg 
• 60g almond flour or breadcrumbs
• 1 tsp sea salt
• ½ tsp black pepper 
• ½ tsp cumin
• ½ tsp smoked paprika
• 1 tbsp fresh parsley, chopped 
• 1 tbsp olive oil (for cooking)

Instructions:

1. Preheat the oven to 190°C and line a baking sheet with parchment paper for your meatballs – cooking them in the oven ensures the meatballs cook through while keeping them juicy and tender.
2. In a large mixing bowl, combine the ground beef, ground liver, finely chopped onion, minced garlic, grated carrot, egg, almond flour (or breadcrumbs), sea salt, black pepper, cumin, smoked paprika, and fresh parsley. Use your hands or a spoon to blend the ingredients thoroughly.
3. oll the mixture into small meatballs, about 1 inch in diameter. You can adjust the size based on preference, but smaller meatballs tend to cook more evenly and quickly.
4. Heat the olive oil in a large pan over medium heat. Once the oil is hot, carefully place the meatballs in the pan and sear them for 2-3 minutes on each side until they’re nicely browned. This step adds flavor and texture to the meatballs, creating a crispy outer layer while keeping the inside moist.
5. Transfer the browned meatballs to the prepared baking sheet and place them in the preheated oven. Bake for 10-12 minutes, or until the meatballs are fully cooked through. 
6. Serve the meatballs warm with a side of roasted vegetables, a whole grain like quinoa or brown rice, or a nourishing broth-based sauce to enhance the meal’s hydrating and nutrient content. 

Why liver? It’s one of the most nutrient-dense foods, supporting postpartum recovery and energy levels.