Happy Monday, everyone!
Hope you all have been well. I took a bit of time off from blogging as life was just quite busy and I needed my energy for homework, job transitions, working through a bit of a thyroid flare up, building friendships, and creating time for myself! I’m feeling more caught up now–So I’m back at it again, and SUPER excited to share a new recipe with you all! And right on time for MEATBALL MONDAY!
Ya’ll, these AIP meatballs are the best I’ve ever tried. It can really be so tricky to get the seasonings down for AIP while keeping that great flavor, (Especially when it comes to creating that Asian-flavor!) but these really did the trick!
They are extremely healthy, but with the addition of the sauce they really give you that indulgent touch.
I paired them with some delicious cauliflower rice, which I’ve FINALLY figured out how to cook in a way that I like. Haha!
I got this recipe from Grazed and Enthused, she has some really fantastic recipes on her site–check her out!
You guys have to try these–I’m telling you!
- 1/3 cup finely chopped cilantro, loosely packed
- 1/3 cup finely chopped green onion
- 1/4 cup minced shallot
- 1/4 cup mashed white sweet potato (optional)
- 3 cloves garlic, minced
- Zest of 1 lime
- 2 tablespoons tamarind paste
- 2 tablespoons coconut aminos
- 1 1/2 tablespoons Red Boat fish sauce
- 1 teaspoon fine sea salt
- 2 pounds ground turkey thigh
- 1 recipe Sweet & Sour Glaze
- Lime wedges, for serving
- Sweet & Sour Glaze:
- 1/3 cup beef broth
- 1 tablespoons coconut aminos
- 1 tablespoon tamarind paste
- 1 tablespoon coconut sugar
- 1 tablespoon honey
- 1 teaspoon fish sauce
- 1 teaspoon lime juice
- 2 teaspoons arrowroot starch
- 1 1/2 tablespoons cold water
- Preheat the oven to 400 degrees. Line a large rimmed baking sheet with parchment paper.
- In a large mixing bowl, combine the first 6 ingredients.
- In a small bowl, whisk together the tamarind, aminos, fish sauce, and sea saltuntil smooth. Stir into the herb and shallot mixture in the large bowl.
- Using your hands, mix the ground turkey with the rest of the ingredients until well combined. Form large 2 ½ tablespoon-sized meatballs with wet hands and place on the lined baking sheet.
- Bake for 18 minutes and let cool before tossing in the Sweet & Sour Glaze. Serve with lime wedges.
Sweet & Sour Glaze
Combine everything except the arrowroot and water in a small saucepan over medium-high heat. Bring to a low boil for 1 minute. In a small bowl, whisk together the arrowroot and water to make a thin, smooth paste. Remove the saucepan from the heat and stir in the arrowroot mixture immediately until thickened.
If serving entire batch at once, coat the meatballs in the sauce. If only serving a portion of the batch, coat only the portion you’ll be eating during that serving with some of the sauce. This prevents the sauce from soaking into the meatballs when stored. Store the sauce separately in the refrigerator and reheat in a saucepan over low heat until pourable when ready to serve again.