Who doesn’t love a dish that feels like a warm hug? These AIP Honey Garlic Meatballs are just that—comforting, indulgent, and packed with flavor. And the best part? They’re completely free of common allergens like gluten, soy, and dairy, making them perfect for anyone following the Autoimmune Protocol (AIP) or looking for a healthier spin on a classic favorite. Sweet, savory, and herby, these meatballs might just earn a spot in your recipe rotation!
Inspired by the classic honey garlic sauce you’d find in Asian cuisine, this version uses coconut aminos and tapioca starch to keep everything soy- and gluten-free. But don’t worry—it still packs all the bold flavors you love. Ready to whip up this cozy dish? Let me show you how!
Why You’ll Love This Recipe
- Quick and easy: Ready in just 30 minutes from start to finish. Perfect for busy weeknights!
- Allergy-friendly: No gluten, soy, or dairy here—just wholesome ingredients.
- Crowd-pleaser: Whether you’re cooking for family or friends, these meatballs are always a hit.
What You’ll Need
Equipment:
- A mixing bowl for the meatballs
- A baking sheet lined with parchment paper
- A skillet for the sauce
- A small whisk or fork for mixing the tapioca starch
Optional: A food processor if you’re short on time and don’t feel like chopping the veggies by hand.
Ingredients
For the Meatballs:
- 1 lb ground beef – Go for lean beef; it cooks better!
- Fresh basil and thyme – Adds herby goodness (or use dried herbs if that’s what you’ve got).
- Garlic, onion, and celery – These are the flavor boosters.
- Sea salt – Makes everything taste better.
For the Honey Garlic Sauce:
- Olive oil – Or avocado oil if you like.
- Honey – Sweetness to balance the savory.
- Coconut aminos – A soy-free option with a hint of sweetness.
- Balsamic vinegar – Gives the sauce richness and tang.
- Tapioca starch – For thickening (no weird additives here!).
Let’s Cook: Step-by-Step Directions
Step 1: Make the Meatballs
First, preheat your oven to 425°F and line a baking sheet with parchment paper—trust me, cleanup will be a breeze. In a big mixing bowl, combine ground beef with the basil, thyme, garlic, diced onion, celery, and sea salt. Get in there with your hands (yes, it’s a little messy!) and mix until everything comes together.
Now roll the mixture into golf ball-sized meatballs—about 1.5 inches each. Place them on the baking sheet and bake for 11 minutes. You’re looking for lightly browned, juicy meatballs.
Quick Tip: Don’t overmix the beef. You want tender meatballs, not bricks!
Step 2: Whip Up the Sauce
While the meatballs are baking, let’s make the magic happen: the sauce! Heat olive oil in a skillet over medium heat. Toss in minced garlic and sauté until it’s golden and fragrant.
Add honey, coconut aminos, balsamic vinegar, and a pinch of salt to the pan. Stir and let everything simmer for a minute or two. Next, whisk together tapioca starch and water in a small bowl (this is called a slurry) and slowly pour it into the sauce while stirring. Watch as the sauce thickens—it’s like magic.
Pro Tip: If the sauce gets too thick, add a splash of water or coconut aminos to loosen it up.
Step 3: Bring It All Together
Take the meatballs out of the oven and drop them straight into the skillet with the sauce. Gently toss them around so they’re completely coated in that sticky, glossy goodness. Simmer everything together for 2–3 minutes—and that’s it. Your kitchen will smell amazing!
Customizing the Recipe
Want to make this dish your own? Here are some easy tweaks:
- Switch up the protein: Use ground turkey or chicken for lighter meatballs.
- Adjust the sweetness: Maple syrup works as a honey substitute.
- Kick up the heat: Add a pinch of red pepper flakes or some grated ginger (not AIP-friendly).
- Sneak in veggies: Grate zucchini or carrots into the meatball mix for extra nutrition.
How to Serve and Store
These meatballs pair beautifully with:
- Steamed broccoli
- Cauliflower rice
- Zucchini noodles
If you’re not on AIP, serving them over regular rice is just as tasty!
Got leftovers? Store them in an airtight container in the fridge for up to 3 days. To reheat, pop them in a skillet over low heat and add a splash of water to loosen up the sauce. Or freeze them (meatballs and sauce separately) for up to 3 months—so handy for meal prep!
Simple ingredients. Bold flavors. No allergens. These AIP Honey Garlic Meatballs prove that healthy recipes don’t have to be boring. Whether you’re cooking for yourself or feeding a crowd, this dish is a guaranteed win. Try it tonight—your taste buds will thank you!
PrintAIP Honey Garlic Meatballs
These tender, flavorful AIP Honey Garlic Meatballs are the perfect blend of sweet, savory, and herby goodness. Made with wholesome, allergy-friendly ingredients, they’re a quick and easy dinner option that’s both satisfying and healthy. Whether you’re following the Autoimmune Protocol or just looking for a gluten-free, soy-free dish, these meatballs will quickly become a favorite!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4–6 (yields 20–22 meatballs) 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
- 1½ 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 sea salt
- 1 tbsp tapioca starch + 2 tbsp water (slurry)
Instructions
Step 1: Prepare the Meatballs
- Preheat your oven to 425°F and line a baking sheet with parchment paper.
- In a large bowl, combine ground beef with basil, thyme, garlic, onion, celery, and sea salt. Mix gently with your hands until just combined.
- Roll the mixture into 1.5-inch meatballs (about golf ball-sized) and place them on the baking sheet.
- Bake on the middle rack for 11 minutes, until lightly browned but still juicy inside.
Step 2: Make the Honey Garlic Sauce
- While the meatballs bake, heat olive oil in a skillet over medium heat. Add minced garlic and sauté until fragrant and golden.
- Stir in honey, coconut aminos, balsamic vinegar, and a pinch of salt. Bring to a gentle boil.
- Whisk together tapioca starch and water to form a slurry. Slowly pour it into the sauce while stirring continuously until thickened to your desired consistency. Lower heat to simmer.
Step 3: Combine Meatballs with Sauce
- Transfer baked meatballs into the skillet with the sauce. Toss gently to coat them evenly in the sauce.
- Let everything simmer together for an additional 2–3 minutes, allowing the flavors to meld beautifully.
Notes
Serving Suggestions:
- Serve over cauliflower rice or zucchini noodles for a low-carb option.
- Pair with steamed broccoli or roasted vegetables for a complete meal.
Tips & Tricks:
- Avoid overmixing the meatball mixture to keep them tender.
- If your sauce becomes too thick, add a splash of water or coconut aminos to loosen it.
Storage & Reheating:
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat gently in a skillet over low heat with a splash of water or broth.
- To freeze: Store cooked meatballs separately from the sauce for up to 3 months. Thaw overnight before reheating.
