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AIP Breakfast Meatballs

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!

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.

Find it online: https://easyrecipeacademy.com/aip-breakfast-meatballs/