Stone fruit is having its annual moment of good golly…
Moroccan Sweet Potato Meatballs (AIP, Paleo, Whole30)
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)
Prep time
Cook time
Total time
Author: Martine Partridge
Recipe type: Main Dish
Serves: 18-20 Meatballs
Ingredients
- 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)
Instructions
- 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.
