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INTRODUCTION
As someone who was recently diagnosed with Mast Cell Activation Syndrome, and has spent the last almost thirty years of my life without any dietary restrictions, you can imagine how hard it is now to suddenly become ill to foods I had been enjoying my whole life. My journey to wellness lead me to create each and every one of these recipes featured on Damngoodthyme.
One of the most difficult things I encountered while on my journey was finding easy, yet delicious recipes to make for dinner at the end of a long workday. I grew tired of the typical chicken and veggies, and thus came up with these Honey Garlic Meatballs. They are full of flavor, and come together in under 20 minutes! The best part is, they can be made AIP Compliant as well, see "frequently asked questions" for more information!
INGREDIENTS
Beef Meatballs
1 lb lean ground beeef
1/2 tsp kosher salt
1/4 tsp cracked black pepper
1 tsp onion powder
2Â garlic cloves, grated or finely minced
1/4 cup thinly sliced scallion, white parts only
1Â TBSPÂ coconut aminos
1Â egg
1/4 cup paleo bread crumbs
 Hot Honey Garlic Sauce
2Â TBSPÂ raw honey
2Â TBSPÂ sesame oil
2 tsp coconut aminos
1 tsp freshly grated ginger
Garnish
Scallions
Sesame Seeds
INGREDIENT SUBSTITUTIONS
Ground Beef: The ground beef can easily be swapped with ground chicken or turkey if preferred.
Coconut Aminos: The coconut aminos can be substituted with soy sauce.
Paleo Bread Crumbs: You can also use oat flour, or tigernut flour here.
Egg: The egg can be substituted with a flax egg. if preferred.
HOW TO MAKE THE DISH
Meatballs:
1.Preheat the Oven: Adjust an oven rack to middle position and preheat the oven to 450º F. Spread parchment paper over a baking sheet; set aside.
2. Mix together Meatball Ingredients: In a large bowl, mix together all of the meatball ingredients, from the ground beef through to the paleo bread crumbs. With clean hands, mix the ingredients until everything is thoroughly blended. Then, still using your hands, form your meatballs into 1-inch balls and place each one onto the parchment covered baking sheet.
3.Cook the Meatballs: Transfer the meatballs to the oven for 15-18 minutes, or until they're cooked through with an internal temperature of 165º F.
Hot Honey Glaze:
1.Make the Glaze: Mix all of the ingredients for the hot honey glaze in a small bowl and whisk until combined. Taste test it, and add more heat if you wish.
2.Glaze the Meatballs: When the meatballs are done, toss them one by one, or a few at a time, in the hot honey glaze.
3.Garnish and Enjoy: Serve over rice and garnish with scallions and sesame seeds!
FREQUENTLY ASKED QUESTIONS
What ingredients can I substitute?
The ground beef can easily be substituted with ground turkey, or chicken. If you are not keeping the dish paleo friendly, you can substitute the paleo breadcrumbs with oat flour,
What are the best gluten free flours to make these meatballs? Can I substitute any flour or use an all purpose gluten free flour blend?
To keep the dish paleo friendly, I recommend either these breadcrumbs, or almond flour. However, oat flour and tigernut flour can also be used in the recipe.
How can I make this dish AIP Compliant?
To ensure these meatballs are AIP Compliant, substitute the egg with a gelatin egg, use tigernut flour instead of paleo bread crumbs. Â Also, you will have to choose to either leave out the sesame oil or substitute with avocado oil.
STORAGE INSTRUCTIONS
Freezer Storage for Meatballs:
Cooling:
Allow the meatballs to cool completely before storing them in the freezer. This helps prevent condensation and ice crystals.
It's advisable to place the meatballs in a single layer on a baking sheet or tray for initial freezing. This prevents them from sticking together.
Packaging:
Once the meatballs are individually frozen, transfer them to a freezer-safe, airtight container or resealable plastic freezer bags. These are my favorite airtight freezer bags.
Remove as much air as possible from the packaging to prevent freezer burn.
Labeling:
Clearly label the container or bag with the date of freezing and the type of meatballs. These are my favorite labels that can be easily washed off after use.
Storage Time:
Meatballs can typically be stored in the freezer for 2-3 months for optimal quality. However, they can be safe to eat for a longer duration if stored properly.
Refrigerator Storage for Meatballs:
Cooling:
Allow the meatballs to cool at room temperature for a short period before refrigerating.
Packaging:
Store the meatballs in an airtight container or resealable plastic bag. These are my favorite airtight glass containers.
Placement:
Place the container or bag in the refrigerator as quickly as possible after the meatballs have cooled.
Storage Time:
Refrigerated meatballs should be consumed within 3-4 days for optimal freshness and safety.
General Tips:
Thawing:
If you need to thaw frozen meatballs, do so in the refrigerator overnight. Avoid thawing at room temperature to prevent the growth of bacteria.
Reheating:
When reheating meatballs, make sure they reach an internal temperature of 165°F (74°C) to ensure they are safe to eat.
Quality Check:
Before consuming, check for any signs of freezer burn or off odors, as these can indicate a loss of quality.
Always follow good food safety practices to ensure the longevity and safety of your stored meatballs.
FULL RECIPE
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