This is my first AIP recipe, some breakfast meatballs that can be made a day ahead and enjoyed without much effort in the morning. In the first hour of the day my batteries are on red and require urgent charging, so I don’t really have the mood and energy to prepare who knows what kind of messy and time-consuming thing. The ingredients are for 7 meatballs, if you want more multiply the ingredients. When forming them keep in mind that they shrink when baked.
Ingredients:
- 300 grams of turkey meat
- A small carrot
- A piece of leek (about 10 cm)
- A large spoonful of coconut flour
- 2 tablespoons of coconut oil
- A teaspoon of apple cider vinegar
- A handful of chopped parsley
- Salt
Method of preparation
Clean the carrot and the leek, cut them finely, and saute them on a low heat in the 2 tablespoons of coconut oil. Put the lid on, mix 2 more times, turn off the heat and let it rest for a few minutes. In the meantime, we prepare the meat, wash it, clean it of the skin if necessary, cut it into pieces that we put in the meat grinder. We chop the meat together with the carrot and leek from the saucepan. Pour into a bowl, add the remaining coconut oil in the saucepan, salt, coconut flour, apple cider vinegar, chopped parsley and mix well with your hands. We form the meatballs as flat as possible, put them in the tray, on baking paper and put them in the hot oven at 175 degrees Celsius for 25 minutes (after 15 minutes we turn them over). They come out very well, they don’t disintegrate, they’re not dry, but not excessively greasy either. I was used to spicy and strong spices, but this way it’s not bad either.