AIP Breakfast Meatballs

AIP Breakfast Meatballs

You know that feeling when you find a breakfast that’s both delicious and good for you? These AIP Breakfast Meatballs are just that. They’re a unique spin on morning favorites—savory, slightly sweet, and packed with veggies. Perfect for anyone on the Autoimmune Protocol (AIP) diet or just looking for a gluten-free, egg-free, and dairy-free breakfast option. Bonus? The shredded sweet potatoes and apples add a hint of natural sweetness and an amazing texture.

Hungry yet? Let’s jump into the recipe.

AIP Breakfast Meatballs

What to Know About This Recipe

Fast & Easy

  • Time Needed: 30 minutes total (10 minutes prep, 20 minutes cooking).
  • Skill Level: Beginner—anyone can handle it!
  • Batch Size: Makes 20-24 meatballs.

Pro Tip: Want extras for later? Double or triple the recipe. These freeze like a dream.

What You’ll Need

To whip up these savory treats, gather the following:

AIP Breakfast Meatballs Recipe

Ingredients

  • 1 lb ground turkey (or chicken): The base of it all—choose good-quality meat.
  • 1 tbsp olive oil: Keeps things juicy.
  • 1½ tsp sea salt: Brings out the flavors.
  • ½ cup shredded apple: Adds a subtle sweetness. Use any kind you like!
  • ½ cup diced yellow onion: For that savory punch.
  • ¾ cup finely diced celery: Adds crunch.
  • 2 cups shredded sweet potato: The star ingredient—moist and sweet.
  • 1 cup finely diced mushrooms: Cremini is great, but button mushrooms work too.
  • 1 tsp dried rosemary, oregano, and thyme: A flavorful herb blend.
  • 1 tbsp fresh sage (optional): A fancy finishing touch.

Swaps & Substitutions

  • No turkey? Use pork, beef, or even a mix. Adjust cooking time if needed.
  • Not into sweet potatoes? Try zucchini or butternut squash.
  • Don’t like mushrooms? Skip them. No harm done.

Let’s Cook!

Cook AIP Breakfast Meatballs

Follow these steps to make the best breakfast meatballs you’ve ever had:

1. Preheat the Oven

Set your oven to 400°F (200°C). Line a baking sheet with parchment paper. No parchment? Lightly oil the pan to prevent sticking.

2. Mix It Up

Grab a large mixing bowl. Add the ground meat, olive oil, sea salt, shredded apple, onions, celery, mushrooms, sweet potato, and herbs. Use your hands to mix it all together.

Pro Tip: If the mixture feels too wet, add 1 tbsp of tapioca starch to help bind it.

3. Shape the Meatballs

Roll the mixture into 1-inch balls. You can use your hands or a cookie scoop. Place them evenly on your baking sheet.

4. Bake

Pop the sheet in the oven and bake for 20 minutes. Check for an internal temp of 165°F (74°C) to make sure they’re cooked. Look for light browning on the edges—that’s a good sign they’re done.

Bake AIP Breakfast Meatballs

5. Serve and Enjoy

Once baked, garnish with fresh sage if you’d like. Serve warm and dig in!

Fun Ways to Customize

This recipe is flexible! Here are some ideas to make it your own:

  • Diet Tweaks: Try zucchini instead of sweet potato for a low-carb twist. For Whole30, check that your ingredients (like store-bought salt or spices) are sugar-free.
  • Add Spices: A pinch of cinnamon or nutmeg for sweetness, or chili flakes for a kick (not AIP-friendly, though).
  • Seasonal Swaps: Use butternut squash in fall or zucchini during summer.
Customize AIP Breakfast Meatballs

Serving Suggestions

Not sure what to pair these meatballs with? Here are some ideas:

For Breakfast:

  • Sautéed greens (spinach, kale, or whatever you have on hand).
  • A side of fresh fruit for sweetness.

For Lunch or Dinner:

  • Cauliflower rice for a light, grain-free dish.
  • Sweet potato tortillas to make it a wrap.
  • AIP-friendly dipping sauces like pesto or avocado-based dressings.
Serving AIP Breakfast Meatballs

Storing & Reheating

Make a big batch—you’ll thank yourself later. Here’s how to store them:

  • In the Fridge: Keep cooked meatballs in an airtight container for up to 4 days.
  • In the Freezer: Place them in a single layer on a baking sheet and freeze until solid. Then transfer to a freezer-safe bag.
Storing AIP Breakfast Meatballs

Reheating Tips:

  • Microwave: Heat on medium until warm.
  • Stove: Reheat in a skillet with a little olive oil.
  • From frozen: Thaw overnight in the fridge, then heat as above.

These AIP Breakfast Meatballs are more than just a recipe. They’re an easy, feel-good way to start your day—savory, sweet, and so satisfying. Whether you’re following AIP or just trying something new, this dish is worth a spot in your meal rotation.

Enjoy!

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AIP Breakfast Meatballs

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These AIP Breakfast Meatballs are a savory and slightly sweet way to start your day. Packed with ground turkey, shredded sweet potatoes, apples, and aromatic herbs, they’re perfect for anyone following the Autoimmune Protocol or looking for a healthy, gluten-free, and egg-free breakfast option. Great for meal prep or a quick grab-and-go snack!

  • Author: dreamy-bassi
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 2024 meatballs 1x
  • Category: Breakfast
  • Cuisine: AIP, Paleo

Ingredients

Scale
  • 1 lb ground turkey (or chicken)
  • 1 tbsp olive oil
  • 1½ tsp sea salt
  • ½ cup peeled and shredded apple (any variety)
  • ½ cup diced yellow onions
  • ¾ cup finely diced celery
  • 2 cups peeled and shredded sweet potato
  • 1 cup finely diced cremini mushrooms
  • 1 tsp dried rosemary
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 1 tbsp fresh sage (optional garnish)

Instructions

  1. Preheat Oven: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
  2. Mix Ingredients: In a large bowl, combine ground turkey, olive oil, sea salt, shredded apple, onions, celery, sweet potato, mushrooms, rosemary, oregano, thyme, and sage. Mix thoroughly with your hands until well combined.
  3. Shape Meatballs: Form the mixture into small meatballs about 1 inch wide using your hands or a cookie scoop. Place them evenly spaced on the prepared baking sheet.
  4. Bake to Perfection: Bake on the middle rack for about 20 minutes or until the internal temperature reaches 165°F (74°C). The meatballs should be firm yet juicy with lightly browned edges.
  5. Serve and Enjoy: Garnish with fresh sage or other herbs if desired. Serve warm as part of breakfast or as a snack!

Notes

Serving Suggestions: Pair with sautéed greens like spinach or kale for breakfast or serve alongside cauliflower rice for a light meal.

Tips & Tricks:

  • For moist meatballs, don’t overmix the ingredients.
  • If the mixture feels too wet, add a tablespoon of tapioca starch to bind it better.

Storage & Reheating:

  • Store in an airtight container in the fridge for up to 4 days.
  • Freeze cooked meatballs in a single layer before transferring to freezer-safe bags for up to 3 months. Thaw in the fridge overnight before reheating.
  • Reheat in the microwave on medium power or sauté in a skillet over low heat with a splash of olive oil until warmed through.

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