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AIP/Paleo Honey Garlic Meatballs Recipe

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These AIP/Paleo Honey Garlic Meatballs are a delicious, gluten-free, and grain-free recipe featuring lean ground beef seasoned with fresh herbs and baked to perfection. They are then tossed in a savory-sweet honey garlic sauce made with coconut aminos and balsamic vinegar, thickened with tapioca starch. This dish is perfect for those following an autoimmune protocol or paleo diet, offering a flavorful and wholesome meal option.

Ingredients

Meatballs

  • 1 lb lean ground beef
  • 1 TBSP fresh basil, finely chopped
  • 1 tsp fresh thyme, finely chopped
  • 3 cloves garlic, crushed
  • ½ small yellow onion, finely diced
  • 1 stalk celery, finely diced
  • 1.5 tsp sea salt

Honey Garlic Sauce

  • 2 TBSP olive oil
  • 2 cloves garlic, minced
  • ¼ cup honey
  • ¼ cup coconut aminos
  • ¼ cup balsamic vinegar
  • pinch salt
  • 1 TBSP tapioca starch
  • 2 TBSP water
  • finely chopped basil, to garnish (optional)

Instructions

  1. Preheat Oven: Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper to prevent sticking and make cleanup easier.
  2. Prepare Meatball Mixture: In a large bowl, combine the ground beef with fresh chopped basil and thyme, crushed garlic, diced yellow onion and celery, and sea salt. Mix thoroughly using your hands until all ingredients are evenly distributed.
  3. Form Meatballs: Using your hands, shape the seasoned beef mixture into meatballs approximately 1.5 inches in diameter. Make sure they are uniform for even cooking.
  4. Bake Meatballs: Arrange the meatballs on the prepared baking sheet, spacing them evenly. Place the baking sheet on the middle rack of the oven and bake the meatballs for 11 minutes until cooked through and browned on the outside.
  5. Make Honey Garlic Sauce: While meatballs bake, heat olive oil in a skillet over medium heat. Add minced garlic and sauté until lightly browned and fragrant. Then add honey, coconut aminos, and balsamic vinegar to the skillet, stirring to combine. Bring the mixture to a boil.
  6. Thicken Sauce: Sprinkle a pinch of salt into the sauce. In a small bowl, combine tapioca starch with water to create a slurry. Whisk the slurry into the sauce, continuing to stir over heat until the sauce thickens to your preferred consistency. Reduce heat to a low simmer.
  7. Toss Meatballs in Sauce: Transfer the baked meatballs into the skillet with the honey garlic sauce. Turn heat to medium and gently stir the meatballs, coating them evenly with the sauce. Let the sauce thicken further around the meatballs, stirring occasionally.
  8. Garnish and Serve: Remove from heat, garnish with finely chopped basil if desired, and serve warm for a delicious and hearty meal.

Notes

  • Using lean ground beef keeps the meatballs healthier and less greasy.
  • You can substitute coconut aminos with tamari or soy sauce if not following AIP or paleo protocols.
  • Ensure the sauce thickens well before adding meatballs to avoid a watery finish.
  • These meatballs can be served over cauliflower rice, zucchini noodles, or enjoyed on their own as a snack or main dish.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat gently on stovetop or microwave.

Find it online: https://recipefeastful.com/aippaleo-honey-garlic-meatballs-recipe/