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Homemade Liver Meatball Recipe to Prevent Postnatal Depletion

April 8, 2024

A delicious homemade meatball recipe to incorporate liver into your diet during the postpartum period!

Especially while breastfeeding, this nutrient-dense protein source will supercharge your milk supply with neuro-supportive nutrients for you and your growing baby. One of my favorite ways to incorporate liver into my diet is with this homemade meatball recipe using Force of Nature Meats. These are loaded with Iron, Choline, Vitamin B12, DHA, and Vitamin D to support proper fetal development & help with postpartum recovery. Prepping a large batch of these meatballs at the start of the week with help you to easily incorporate healing nutrients into your diet, and with this recipe you won't even realize you're eating liver.

Throw these on top of a salad, heat them with your favorite pasta sauce & zoodles, or dip them in ketchup & mustard as a bridge snack. When you're looking to hit your protein and energy intake needs postpartum, high-protein snacks are a great option to get in extra calories and protein in while keeping your blood sugar balanced in between meals. Need more support? Check out my Fab Four Pregnancy course!

Prep Time
10 minutes
Total Time
25
Servings
4-6
Freezer Friendly
Yes

Ingredients

1 lb Force of Nature ancestral blend - I am using bison (Use code KELLY10 for 10% off)
1 1lb grass-fed beef
2 tbsp Italian Seasoning
2 tbsp garlic powder
1 tbsp salt
4 tbsp flax meal
2 eggs

Directions

Add 1 1lb Force of Nature ancestral blend, 1 1lb of grass-fed beef, and two eggs to a large mixing bowl.
Season with Italian herbs, garlic powder, salt, and flax meal. Mix by hand to combine.*
Preheat oven to 375 degrees.
Roll all your meat into 1-2 inch meatballs. Transfer to a lined baking tray and bake for 15 minutes or until internal temperature is 160 degrees.

*Be Well Tip: If it’s too sticky mixing by hand, add 1-2 more tbsp of flax meal (this replaces breadcrumbs). You can also omit the flax and use 1 egg or make them without eggs for a more dense burger-like patty.