Veggie-Stuffed Meatballs (AIP - SCD - Paleo)

Meatballs. Sounds simple right? Not when most meatball recipes are filled with gluten, dairy, eggs, and nightshades...all things my body loudly rejects. It's somehow still shocking to me how many extra ingredients can be jammed into a seemingly simple dish, but that's why home cooking is life. So in an effort to cut down a long list of complicated ingredients into a allergy-friendly version that I could enjoy, I came up with this simple recipe! It only takes around 50 minutes including prep time, and is filled with yummy veggies so that if you weren't feeling any sides, you could totally just stick to the meatballs! Also, with some nomato sauce and spaghetti squash noodles or zoodles, this could be the answer to your allergy-free Italian prayers. So, let's get started!


-1 Pound of Organic or Grass-Fed Meat (I used turkey, but you can use beef, or whatever meat!)

-1 Organic Zucchini

-1 Organic Squash

-1/2 Large Organic Onion

-1 tsp Himalayan Pink Salt-Organic Garlic Powder to taste-1-2 TBSP Cumin (depending on your preference)

Directions: Step #1: Preheat your oven to 375 f and line a baking sheet with parchment paper or foil (using foil creates crispness on bottom side)

Step #2: Dice up all veggies into super small pieces, and combine into large bowl.

Step #3: Add meat and spices to bowl, and kneed all of the ingredients together until well combined.

Step #4: Roll into balls (I made mine around the size of golf balls) and lay on pan.

Step #5: Place in oven and allow to bake for 30-40 minutes, depending on size and type of meat (mine took 40 minutes with turkey).Step #6: Remove and enjoy!

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