Recipe Series: Increase Your Iron Levels Naturally - Beef & Liver Meatballs with Grain Free Tabbouleh

These recipes are part of my series to support you increasing your dietary iron consumption. A meal comprising of two dishes, one high in iron and the other in vitamin C to support absorption.

In Australia, over 1.1 million people are iron deficient. And approximately 2 billion people around the world are iron deficient. Managing your iron levels can improve your energy, support your immune system and improve your general well-being. You can read more about boosting your iron levels naturally here. 


Grain-Free Tabbouleh

Serves 4

Preparation time 15 minutes


What you need

1 large bunch Parsley (tough stems removed, finely chopped)

Handful Mint Leaves (finely chopped)

2 Cucumber (medium, finely diced)

Red Bell Pepper (large, finely diced)

3 Spring Onion stalks (thinly sliced)

2 – 3 tablespoons Lemon Juice (to taste)

Sea Salt (to taste)


What to do

In a large bowl, combine the parsley, mint, cucumber, bell pepper, and green onion. Add lemon juice and season with salt to taste.




Leftovers: Refrigerate in an airtight container for up to four days.

Serving size: One serving equals approximately two cups.

Extra flavour: Add olive oil, minced garlic, and black pepper to taste.

Additional toppings: Diced tomato, quinoa, or cauliflower rice.



Beef & Liver Meatballs

Serves 4

Preparation time 15 minutes

Cooking time 30 minutes


What you need

120g Chicken Liver

3 slices Bacon

¼ teaspoon Garlic Powder

½ teaspoon Onion Powder

½ teaspoon Sea Salt

Extra Lean Ground Beef

1 Yellow Onion (finely chopped)


What to do

Preheat the oven to 180°C (350°F).


Add the chicken liver, bacon, garlic powder, onion powder and salt to a food processor and blend until mostly smooth.


Place the beef in a large mixing bowl. Add the liver mixture and chopped onion and mix until very well combined.


Form the meat mixture into tightly packed balls, about 3 cm (1-inch) in diameter. Use damp hands to make rolling easier. Place in a high-sided baking dish.


Bake for 25 to 30 minutes or until the meatballs are cooked through.




Leftovers: Refrigerate in an airtight container for up to three days.

Serving size: One serving is approximately 5 meatballs.

Extra flavour: Add fresh garlic, red pepper flakes, dried herbs.

Serve it with: Warm tomato sauce. Use in pasta dishes or with rice or cauliflower rice.

No chicken liver: Use beef liver instead.


If you want to change some poor habits around food and lifestyle, find out more about my self-guided Seasonal Nutrition Reset programs here 

And as always, remember your reasons, your health, your mission and the people you love.

OM xx

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