0 from 6 votes
AIP Meatballs
These AIP Meatballs are juicy, delicious, and flavorful. Plus, the sweet and sour sauce makes these mini paleo meatballs the perfect appetizer or meal.
Prep Time
30 mins
Cook Time
30 mins
Total Time
40 mins
Servings: 18 meatballs
Calories: 104 kcal
Course:
Main Course
Cuisine:
Italian , American
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.
Cup of Yum
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.
Nutrition Information
Serving
1meatball
Calories
104kcal
(5%)
Carbohydrates
11g
(4%)
Protein
6g
(12%)
Fat
4g
(6%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
0.3g
Monounsaturated Fat
2g
Trans Fat
0.2g
Cholesterol
16mg
(5%)
Sodium
297mg
(12%)
Potassium
138mg
(4%)
Fiber
0.3g
(1%)
Sugar
8g
(16%)
Vitamin A
13IU
(0%)
Vitamin C
3mg
(3%)
Calcium
7mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 18meatballs
Amount Per Serving
Calories 104
% Daily Value*
| Serving | 1meatball | |
| Calories | 104kcal | 5% |
| Carbohydrates | 11g | 4% |
| Protein | 6g | 12% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 16mg | 5% |
| Sodium | 297mg | 12% |
| Potassium | 138mg | 3% |
| Fiber | 0.3g | 1% |
| Sugar | 8g | 16% |
| Vitamin A | 13IU | 0% |
| Vitamin C | 3mg | 3% |
| Calcium | 7mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.