These AIP Meatballs are juicy, delicious, and flavorful. Plus, the sweet and sour sauce makes these mini paleo meatballs the perfect appetizer or meal.
How to Bind Meatballs Without Eggs
Eggs are not allowed during the elimination stage of the core autoimmune protocol. Eggs are usually used in meatballs as a way of binding the ingredients together. But they are not necessary because the fat from the beef helps keep the meatball together.
How to Keep Meatballs Moist Without Breadcrumbs
We’re also using mushrooms instead of the more traditional breadcrumbs to help keep the meatballs moist. Mushrooms are like little sponges, and they absorb all the juices and flavor. Plus, it’s nice way to get in additional veggies into your diet. This is the same trick used to keep my AIP Meatloaf moist.
How to Store Meatballs
These meatballs can easily be stored in the fridge along with the sauce. Just make sure to keep them in a resealable container.
Meatballs are also great stored in the freezer. However, I would make the sauce fresh once you are ready to serve.
Easy Meal Prep Tips for These Meatballs
While these mini meatballs make a great appetizer, they are easily be included as part of a meal. This recipe would be great alongside these sides.
- AIP Cauliflower Rice
- AIP Pasta and Rice (Rice ‘a’ Roni copycat)
- Taro Cake
- Garlic Shanghai Bok Choy
- AIP Focaccia
Ingredients for AIP
- Extra Virgin Olive Oil: Coconut oil, avocado oil, or ghee are all good substitutes.
- Mushrooms: Any mushrooms are fine, but cremini mushrooms were used.
- Ground Beef: Force of Nature Ancestral Blend has organs with the ground beef which was used in this recipe. It adds some extra nutrition.
- Ground Turkey: Chicken is a good substitute.
- Garlic Powder
- Salt
- Onion Powder
- Garlic cloves
- Honey
- Coconut Aminos: If you’re not AIP or can tolerate soy, soy sauce is a good substitute.
- Apple Cider Vinegar
- Tapioca Starch: Arrowroot starch is a good substitute.
- Fresh Ginger
- Orange: The juice of 1 orange plus zest.
- Salt
- Green Onions: This is an optional garnish.
How Do You Make These Meatballs AIP
1. To make the meatballs, add 1 tablespoon oil to a small sauté pan over medium heat. Add the mushrooms and cook for about 3 minutes or until the mushrooms are soft and reduced.
2. Combine the remaining meatball ingredients in a large bowl. Using your hands, combine the ingredients. Separate the meatballs into 18 one-inch balls and transfer to a plate and set aside.
3. To cook on the stove, add a few tablespoons of oil to a large sauté pan over high heat. Place the meatballs in the pan to brown, about 2 minutes then flip and let cook for a few more minutes.
4. Combine the sauce ingredients in a small bowl while the meatballs are cooking. When the meatballs have finished cooking, add the sauce mixture into the sauté pan. Bring to a simmer and allow to thicken and reduce for about 2-3 minutes. At this point, the sauce should be thick and reduced and the meatballs should be cooked through.
Sauces for AIP Meatballs
This recipe comes with a delicious sweet and savory sauce however, you can easily omit that sauce and use one of these recipes below.
AIP Meatballs in the Oven
While this recipe is done of the stove top, the meatballs can be done in the oven. To bake, place the meatballs on a baking sheet that’s been preheated to 350 degrees. Let bake for about 20 minutes. The cooking method is like the one used in this recipe. The sauce will still need to be done via stovetop.
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Helpful Info for All Recipes
- I always use extra virgin olive oil in all of my recipes unless stated otherwise.
- I always use Himalayan sea salt or Celtic sea salt, unless otherwise noted.
- The majority of my recipes are strict AIP or include notations for reintroductions. However while I make every effort to label non-AIP ingredients and recipes sometimes they slip past me. If you have questions, please ask in advance.
Here’s Some Other Grain Free AIP Paleo Meatballs You’ll Love!
AIP Meatballs
Equipment
- Small Ice Cream Scoop
Ingredients
For the meatballs
- Extra Virgin Olive Oil for cooking (or coconut oil, avocado oil, or ghee)
- 1/2 pint Mushrooms minced
- 1/2 pound Ground Beef Force of Nature Ancestral Blend is preferred
- 1/2 pound Ground Turkey can substitute with ground chicken
- 1 1/2 teaspoon Garlic Powder
- 1 teaspoon Salt
- 1 teaspoon Onion Powder
For the Sauce
- 2 tablespoons Extra Virgin Olive Oil
- 3 Garlic Cloves minced
- 1/2 cup Honey
- 1/2 cup Coconut Aminos
- 1/2 cup Apple Cider Vinegar
- 1 teaspoon Tapioca Starch Arrowroot starch is a good substitute
- 1 1/2 teaspoon Ginger grated
- 1 Orange Juice about the juice of 1 orange
- 1 Orange Zested
- Salt to taste if needed
Garnish
- Green Onions sliced
Instructions
- To make the meatballs, add 1 tablespoon oil to a small sauté pan over medium heat. Add the mushrooms and cook for about 3 minutes or until the mushrooms are soft and reduced.
- Combine the remaining meatball ingredients in a large bowl. Using your hands, combine the ingredients. Separate the meatballs into 18 one-inch balls and transfer to a plate and set aside.
- To cook on the stove, add a few tablespoons of oil to a large sauté pan over high heat. Place the meatballs in the pan to brown, about 2 minutes then flip and let cook for a few more minutes.
- Combine the sauce ingredients in a small bowl while the meatballs are cooking. When the meatballs have finished cooking, add the sauce mixture into the sauté pan. Bring to a simmer and allow to thicken and reduce for about 2-3 minutes. At this point, the sauce should be thick and reduced and the meatballs should be cooked through.
Video
Notes
- If freezing, prepare the meatballs and transfer them to a parchment lined baking sheet before putting the entire baking sheet into the freezer. Once frozen, remove the meatballs and place them in a freezer bag.
- To make the meatballs in the oven, place the meatballs on a baking sheet that’s been preheated to 350 degrees. Let bake for about 20 minutes. The sauce will still need to be done via stovetop.
These are a delicious twist on meatballs. The are also so easy. To do.