🍲 Loğusa Toparlanma · Anne

Baked Meatballs with Vegetables for New Mothers — An Iron- and Protein-Friendly, Filling Postpartum Meal

A gentle baked meatball recipe rich in iron and protein that may support your body's recovery in the postpartum period. Cooked together with colorful seasonal vegetables and baked rather than fried, this filling meal is both light and practical.

⚠️ Contains allergens: egg, gluten

Ingredients

• • 400 g Lean ground beef
• • 1 piece Onion (grated)
• • 1 clove Garlic (crushed)
• • 1 piece Egg
• • 3 tablespoons Whole-wheat breadcrumbs
• • 2 pieces Carrot (sliced)
• • 1 piece Zucchini (sliced)
• • 2 pieces Potato (diced)
• • 1 piece Red bell pepper (sliced)
• • 2 pieces Tomato (sliced)
• • 2 tablespoons Olive oil
• • 3 tablespoons Fresh parsley (chopped)
• • to taste Salt, black pepper and cumin

Directions

1. 1

   Preheat the oven to 200°C (400°F) and line a baking tray with parchment paper.

2. 2

   In a large bowl, combine the ground beef, grated onion, crushed garlic, egg and whole-wheat breadcrumbs. Add salt, black pepper and cumin and knead well.

3. 3

   Take walnut-sized portions of the mixture, shape into flat patties and let them rest for a few minutes.

4. 4

   Chop the carrot, potato, zucchini and red pepper, spread them on the tray, drizzle with olive oil and toss lightly.

5. 5

   Place the meatballs among the vegetables and tuck the sliced tomatoes in between.

6. 6

   Bake in the preheated oven for about 30-35 minutes, until the meatballs are cooked through and the vegetables are tender.

7. 7

   Remove from the oven, sprinkle with fresh parsley and serve once slightly cooled.

⚕️ This recipe is for general informational purposes. The right time to introduce new foods and the risk of allergies vary from baby to baby — consult your pediatrician.