These AIP Italian Meatballs are super juicy and savory just like meatballs of my youth (i.e. filled with breadcrumbs, cheese and eggs) except these are totally AIP diet friendly. With the addition of pork, acorn squash and Italian seasonings this baked meatballs recipe has just the right balance fat and flavor.
How do you bind meatballs without eggs?
Meat with fat tends to bind to itself pretty easily. However, I also use mashed acorn squash as a binder.
What causes meatballs to be tough?
The hidden veggies may make these kid friendly meatballs a little bit healthier, but I find that it’s also very practical. Ground meat has a tendency to dry out and get tough rather quickly, but the hidden veggie help keep the meatballs moist. Overcooking can also make meatballs tough. Make sure not to overcook these meatballs
Is it better to fry or bake meatballs?
I bake the meatballs in oven instead of pan-frying them for two reasons.
First, this recipe makes 15 baseball-sized meatballs and it’s nearly impossible to find a pan that can fit them all comfortably. I don’t have the energy to cook these meatballs in multiple batches on the stovetop. It’s just so much faster to let them bake in the oven and not have to be so hands on.
Second, since there are no eggs binding the meatballs together, they have a tendency to fall apart if they are handled too much. Baking them means that there is no risk of them falling apart.
What should I serve with meatballs?
These meatballs would go great with my Nomato Sauce and your favorite ‘pasta’ pasta’ (think zoodles, sweet potato starch noodles or Jovial cassava pasta). Although I love them with my Herbed Cauliflower Rice and Creamed Leeks without Cream (dairy free) sides dishes. I also have a meal prep recipe that includes this Baked Italian Meatballs recipe.
How to make AIP Italian Meatballs
1. Preheat oven to 350 degrees.
2. Combine all the ingredients into a large mixing bowl.
3. Take a baseball-sized amount of meat and then roll it in your hand. Place on a baking sheet.
4. Put into the oven for 30 minutes. When it’s finished cooking, remove from the oven and serve immediately.
Tips to Make this AIP Italian Meatballs Recipe
- To make mashed acorn squash, cut them in half and remove the seeds. Next place them in the oven on a baking sheet flat side down at 400 degrees for 30-45 minutes. Remove the filling and let it cool to room temperature before adding to the recipe.
- These are great to make a big batch and then freeze.
- This is a great recipe to use up leftover acorn squash. However, pumpkin makes a great substitute.
- Don’t be afraid to get your hands dirty. When you’re combining all the ingredients, it’s easiest to use your hands to mix up the meat with the seasonings and great the meatballs.
- If you take the meatballs out right at 30 minutes, then you’ll have super juicy and perfectly cooked baked Italian meatballs. However, they will dry out rather quickly so don’t overcook these guys.
If you like this AIP Meatballs recipe then you’re love these AIP sauces.
Love seeing my delicious recipes? You can also FOLLOW ME on FACEBOOK, INSTAGRAM and PINTEREST to see more delicious food and what I’m up to.
AIP Italian Meatballs
Ingredients
- 1 pound Ground Chicken
- 1 pound Ground Pork
- 1 cup Cooked and Mashed Acorn Squash 1-2 acorn squash, butternut squash or canned pumpkin is a good substitute
- 3 teaspoons Italian Seasonings Homemade is best
- 2 teaspoons Salt
- 1 teaspoon Onion Powder
- 1/2 teaspoon Sage
- 3 Green Onions chopped
Instructions
- Preheat oven to 350 degrees. Combine all the ingredients into a large mixing bowl.
- Take a baseball-sized amount of meat and then roll it in your hand. Place on a baking sheet.
- Put into the oven for 30 minutes. When it’s finished cooking, remove from the oven and serve immediately.
Notes
- To make mashed acorn squash, cut them in half and remove the seeds. Next place them in the oven on a baking sheet flat side down at 400 degrees for 30-45 minutes. Remove the filling and let it cool to room temperature before adding to the recipe.
- These are great to make a big batch and then freeze.
- This is a great recipe to use up leftover acorn squash. However, pumpkin makes a great substitute.
- Don’t be afraid to get your hands dirty. When you’re combining all the ingredients, it’s easiest to use your hands to mix up the meat with the seasonings and great the meatballs.
- If you take the meatballs out right at 30 minutes, then you’ll have super juicy and perfectly cooked baked Italian meatballs. However, they will dry out rather quickly so don’t overcook these guys.
Nutrition
Did you make this recipe? I love hearing your thoughts on my recipes so please rate and comment below.
These meatballs were so easy and delicious! They even tasted good with Coconut Aminos for an asian flavor! Thanks for the recipe!
Great. And I love the idea of coconut aminos.
Any idea how I could sub for the ground pork? Thanks!
Pork gives a lot of fat and flavor to the recipe. I'd stick with pork if you can. If not, you can try beef.
Cook the meatballs they were so delicious I'm Nightshade free and also egg free and they were made with pumpkin very delicious will make again and I made them with just plain turkey
Thanks so much for sharing! I'm so glad you liked the recipe.
This has become a family favorite in our house! I used canned pumpkin. The meatballs are moist and flavorful. Definitely follow the recipe and make them the size of baseballs. I was skeptical the first time I made them but they come out perfectly cooked. I've also made these using grass fed ground beef and ground pork together, and trust me, they don't come out tasting quite as good as turkey and pork. Thanks for the recipe Beth!
I'm so glad! Thanks for sharing.