AIP Italian Meatballs
These AIP Italian Meatballs are juicy and delicious just like grandma used to make but gluten free, dairy free, soy free and sugar free. This baked meatball recipe also sneaks in some acorn squash to keep the meatballs moist and for some added veggies. This recipe fits the Autoimmune Protocol diet (AIP), Paleo, Whole 30 and Allergy Friendly.
Servings: 15 meatballs
- 1 pound Ground Chicken
- 1 pound Ground Pork
- 1 cup Cooked and Mashed Acorn Squash 1-2 acorn squash, butternut squash or canned pumpkin is a good substitute
- 3 teaspoons Italian Seasonings Homemade is best
- 2 teaspoons Salt
- 1 teaspoon Onion Powder
- 1/2 teaspoon Sage
- 3 Green Onions chopped
Preheat oven to 350 degrees. Combine all the ingredients into a large mixing bowl.
Take a baseball-sized amount of meat and then roll it in your hand. Place on a baking sheet.
Put into the oven for 30 minutes. When it’s finished cooking, remove from the oven and serve immediately.
- To make mashed acorn squash, cut them in half and remove the seeds. Next place them in the oven on a baking sheet flat side down at 400 degrees for 30-45 minutes. Remove the filling and let it cool to room temperature before adding to the recipe.
- These are great to make a big batch and then freeze.
- This is a great recipe to use up leftover acorn squash. However, pumpkin makes a great substitute.
- Don’t be afraid to get your hands dirty. When you’re combining all the ingredients, it’s easiest to use your hands to mix up the meat with the seasonings and great the meatballs.
- If you take the meatballs out right at 30 minutes, then you’ll have super juicy and perfectly cooked baked Italian meatballs. However, they will dry out rather quickly so don’t overcook these guys.
Serving: 1meatballs | Calories: 129kcal | Carbohydrates: 2g | Protein: 11g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 48mg | Sodium: 346mg | Potassium: 289mg | Fiber: 1g | Sugar: 1g | Vitamin A: 65IU | Vitamin C: 1.7mg | Calcium: 17mg | Iron: 0.8mg