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)

 

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Prep time

10 mins

Cook time

25 mins

Total time

35 mins

 

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

1. Preheat oven to 400 degrees.
2. Line a baking sheet with parchment paper.
3. Combine all ingredients in a bowl and mix well.
4. Scoop out mixture by the level tablespoon and form into meatballs.
5. Place meatballs on parchment-lined baking sheet. Bake for 20-25 minutes.

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