High Iron + Protein Meatballs

Written by Rebecca Collins on June 06, 2024

Gut smarter

FULL of vegetables, super tasty and high in protein. Easy to make, high in iron and other minerals and vitamins thanks to the organic beef liver. Perfect to meal prep or have as a family dinner. Serve with passata and your favourite gluten-free spaghetti. 

Serves 16 meatballs | Gluten-free | Dairy-free


  • 1 small zucchini: grated
  • 1 small carrot: grated
  • ½ a brown onion: thinly diced
  • Handful of fresh basil: roughly chopped
  • 500g organic grass-fed mince (the lowest fat percentage should be 5% as you need to fat to keep the meatballs together)
  • ⅓ cup gluten-free breadcrumbs
  • 2 cloves of garlic: minced
  • 1 egg: whisked 
  • 2 tsp dried oregano
  • Salt and pepper to taste
  • 1 tbsp olive oil, ghee or butter: for cooking 
  • 8 organic liver capsules, opened


  1. Preheat your oven to 200 degrees Celsius fan-forced and line a baking tray. Set aside. 
  2. To a large bowl, add all of your ingredients for the meatballs. Using clean, slightly damp hands roll out your meatballs about two tablespoons of the mixture each and place them onto a plate.  
  3. To a medium-sized pan on medium heat, add some olive oil, butter or ghee. Sear the meatballs for about 3 minutes each side or until slightly golden. 
  4. Transfer the meatballs to the baking tray and place in the oven for 6-10 minutes. 
  5. Serve with your favourite passata or pasta sauce and gluten-free spaghetti. Dig in and enjoy!