Stone fruit is having its annual moment of good golly…
Spicing things up on the Autoimmune Protocol (AIP) is not only totally achievable but absolutely yummy too. I think many people, having defaulted to nightshades as their source of spice for years, think otherwise. But I find my food more flavourful since using AIP as my template because not being hasty to reach for typical spices taught me to season differently but deliciously.
That’s what I love about these Moroccan Sweet Potato Meatballs. They pack a flavourful punch with simple, nightshade-free ingredients.
Meatball Monday is a thing. But, really, you can nosh on meatballs any day, and especially if they are as flavah flavah-ful as these bad boys, which go splendidly with the Cilantro-Lime-Tahini Sauce I recently posted.
Moroccan Sweet Potato Meatballs (AIP, Paleo, Whole30)
Author: Martine Partridge
Recipe type: Main Dish
Serves: 18-20 Meatballs
- 1 lb ground chicken or turkey
- ½ c white sweet potato, grated
- 2 garlic cloves, minced
- 1 tbsp coconut aminos
- Zest of one lemon
- 1 tsp sea salt
- ½ tsp cinnamon
- ½ tsp ground ginger
- ¼ tsp dried turmeric
- pinch dried, ground cloves
- ¼ c fresh cilantro, chopped
- ½ tsp cumin (optional, but most omit if following elimination-phase of AIP)
- Preheat oven to 400 degrees.
- Line a baking sheet with parchment paper.
- Combine all ingredients in a bowl and mix well.
- Scoop out mixture by the level tablespoon and form into meatballs.
- Place meatballs on parchment-lined baking sheet. Bake for 20-25 minutes.