Hey there! Welcome to my kitchen. Today, I’m excited to share a recipe that’s become a family favorite: AIP Honey Garlic Meatballs. Think tender, juicy meatballs coated in a sticky, sweet, and savory honey garlic glaze. It’s comfort food, but with a healthier twist! Bonus? It’s both Paleo and AIP-friendly.
Whether you need a quick weeknight dinner, a meal-prep option, or a tasty appetizer, this dish checks all the boxes. It’s simple, versatile, and packed with flavor. Ready to get cooking? Let’s go!

What to Know Before You Start
Total Time: 30 minutes (yep, just half an hour!)
Servings: Makes enough for 4, but you can easily double or halve it.
Skill Level: Perfect for beginners—super easy steps.
Tools You’ll Need:
- Large mixing bowl
- Baking sheet (line it with parchment or lightly grease it)
- Skillet for the sauce
- Whisk
- Ice cream scoop (optional, but great for even-sized meatballs)
Quick Tip: No parchment paper? No worries. Just rub a little olive oil on your baking sheet to prevent sticking.

Ingredients
For the Meatballs:
- 1 lb ground beef (lean works best—grass-fed if you can swing it!)
- 1 TBSP fresh basil, chopped
- 1 tsp fresh thyme, chopped (or ⅓ tsp dried thyme)
- 3 cloves garlic, minced
- ½ small yellow onion, finely diced
- 1 stalk celery, finely diced
- 1.5 tsp sea salt (taste and adjust if needed)
- Optional: Extra basil for garnishing
For the Honey Garlic Sauce:
- 2 TBSP olive oil (or swap with avocado oil)
- 2 cloves garlic, minced
- ¼ cup honey (raw honey is ideal for natural sweetness)
- ¼ cup coconut aminos (a soy-free soy sauce alternative)
- ¼ cup balsamic vinegar (or apple cider vinegar for a lighter tang)
- Pinch of salt
- 1 TBSP tapioca starch + 2 TBSP water (to thicken the sauce)
How to Make It

Step 1: Prep the Meatballs
Preheat the oven: Set it to 425°F. Line a baking sheet with parchment paper or grease it lightly.
Mix it up: In a large bowl, combine the ground beef with basil, thyme, garlic, onion, celery, and sea salt. Use your hands to gently mix everything together. Try not to overwork the mixture—no one likes dense meatballs!
Form the meatballs: Roll them into balls about 1.5 inches in size. Use an ice cream scoop if you want them to be perfectly uniform.
Bake: Pop the meatballs into the oven and bake for 11 minutes. They should be firm and juicy.
Pro Tip: Don’t overcrowd the baking sheet. Give each meatball some space to cook evenly.
Step 2: Make the Sauce
Heat the oil: In a skillet over medium heat, warm up the olive oil until it’s shimmering.
Add the garlic: Toss in the minced garlic and sauté for 30 seconds to 1 minute. You’re looking for that golden, fragrant moment.
Whisk the sauce: Stir in honey, coconut aminos, balsamic vinegar, and a pinch of salt. Let it come to a gentle boil.
Thicken it up: Mix your tapioca starch and water in a small bowl to make a slurry. Slowly pour it into the skillet while whisking. Lower the heat and simmer until the sauce thickens.
What to look for? The sauce should coat the back of a spoon but still be pourable.
Step 3: Bring It All Together
Combine the meatballs and sauce: Once the meatballs are baked, transfer them into the skillet with the sauce. Gently stir to coat them evenly.
Simmer: Let them cook in the sauce for another 2–3 minutes so they soak up all that flavor.
Pro Tip: They should look glossy and caramelized when done. A true “wow” moment!
Customizing Your Meatballs
- Cutting back the sweetness? Reduce the honey or swap it with unsweetened applesauce.
- Like it spicy? Add chili flakes or cayenne (if you’re not strictly following AIP).
- Garnish like a pro: Sprinkle on sesame seeds or chopped green onions for a fancy touch.
- Switch it up: Replace basil and thyme with parsley or cilantro for a different vibe.

Serving Ideas
- Best match? Serve over cauliflower rice, zucchini noodles, or roasted veggies for an AIP-friendly meal.
- Sides to try: Pair with sautéed greens or roasted broccoli for a nutrient-packed plate.

Leftovers & Storage
- Fridge: Store leftovers in an airtight container for up to 4 days.
- Freezer: Freeze raw or cooked meatballs on a sheet pan. Once frozen, transfer to a bag or container for up to 3 months. Thaw overnight in the fridge.
Reheating Tip: Add a splash of water or sauce when reheating in a skillet to keep things moist and flavorful.
And there you have it—simple and delicious AIP Honey Garlic Meatballs you can enjoy any night of the week. Whether you’re meal-prepping or serving dinner to guests, this recipe is a guaranteed hit. Happy cooking!
PrintAIP Honey Garlic Meatballs
These tender, herb-infused beef meatballs are coated in a sticky, sweet, and savory honey garlic sauce. Perfect for weeknight dinners or meal prep, this AIP-friendly dish is comforting, flavorful, and easy to make!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 1x
- Category: Main Course
- Cuisine: AIP, Paleo
Ingredients
For the 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
For the Honey Garlic Sauce:
- 2 TBSP olive oil
- 2 cloves garlic, minced
- ¼ cup honey
- ¼ cup coconut aminos
- ¼ cup balsamic vinegar
- Pinch of salt
- 1 TBSP tapioca starch + 2 TBSP water (slurry)
Instructions
Make the Meatballs:
- Preheat your oven to 425°F and line a baking sheet with parchment paper.
- In a large bowl, combine ground beef, basil, thyme, garlic, onion, celery, and sea salt. Mix gently to avoid overworking the meat.
- Shape the mixture into 1.5-inch meatballs and arrange them on the baking sheet. Bake for 11 minutes until firm but juicy.
Prepare the Sauce:
- Heat olive oil in a skillet over medium heat. Add minced garlic and sauté for about 30 seconds until fragrant.
- Stir in honey, coconut aminos, balsamic vinegar, and a pinch of salt. Bring to a gentle boil while stirring.
- Whisk together tapioca starch and water to make a slurry. Gradually add it to the skillet while whisking until the sauce thickens. Reduce heat to low and simmer for another minute.
Combine and Serve:
- Add baked meatballs to the skillet with the sauce. Stir gently over medium heat until fully coated and caramelized (about 2–3 minutes).
Notes
Serving Suggestions: Serve over cauliflower rice or zucchini noodles for an AIP-friendly meal. Pair with roasted broccoli or sautéed greens for balance.
Tips & Tricks: Use an ice cream scoop for evenly sized meatballs. Avoid overmixing the meat mixture to keep the meatballs tender.
Storage & Reheating: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in a skillet with a splash of water or sauce over medium heat until warmed through. Meatballs can also be frozen (cooked or uncooked) for up to 3 months—thaw overnight before reheating or cooking.