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AIP Honey Garlic Meatballs

AIP Honey Garlic Meatballs
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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!

Ingredients

Scale

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

  1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
  2. In a large bowl, combine ground beef with basil, thyme, garlic, onion, celery, and sea salt. Mix gently with your hands until just combined.
  3. Roll the mixture into 1.5-inch meatballs (about golf ball-sized) and place them on the baking sheet.
  4. Bake on the middle rack for 11 minutes, until lightly browned but still juicy inside.

Step 2: Make the Honey Garlic Sauce

  1. While the meatballs bake, heat olive oil in a skillet over medium heat. Add minced garlic and sauté until fragrant and golden.
  2. Stir in honey, coconut aminos, balsamic vinegar, and a pinch of salt. Bring to a gentle boil.
  3. 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

  1. Transfer baked meatballs into the skillet with the sauce. Toss gently to coat them evenly in the sauce.
  2. 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.

Find it online: https://paleo.recipes/aip-honey-garlic-meatballs/