AIP diet Meatballs – Low FODMAP & Low Carb

AIP Meatballs served with a side salad, some avocado and AIP coleslaw.

This recipe is AIP diet, low carb and Low FODMAP compliant. I tweaked a recipe I came across for Chicken Piccata Meatballs. I’m not sure what the original dish was meant to taste like so as a result I have decided to call it meatballs.

I have made this dish using a variety of AIP, low FODMAP and low carb ingredients, depending on what I have available in my fridge. It tastes great with pork mince and chicken mince. I have made the ‘noodles’ using julienne peeled carrots, swede and courgette. My favourite is a mixture of courgettes and carrot. Pork rinds (crushed with a rolling pin or blitzed in the blender) or arrowroot flour work well to bind the meatballs. However if you don’t have rinds or arrowroot, you can still make the meatballs. Just be sure to roll the balls firmly to ensure they stay together

Alternative Serving Suggestion for AIP Chicken Meatballs

You can serve these AIP, low FODMAP and low carb meatballs without the sauce and noodles. They taste great with a side salad, some avocado and some AIP coleslaw.

Chicken Meatballs

Servings: 4 (Makes 4 servings)

Nutritional Information (per serving)

Total Carbs 11.1 grams

Fiber 3.1 grams

Net carbs 8 grams

Protein 32.8 grams

Fat 21 grams

Calories 366 Kcals

If you like this recipe then check out my other AIP, low FODMAP and low carb recipes such as my Salmon fishcakes recipe.

AIP Chicken Meatballs - low FODMAP & low carb
Print Recipe
4 (16 Meatballs)
4 (16 Meatballs)
AIP Chicken Meatballs - low FODMAP & low carb
Print Recipe
4 (16 Meatballs)
4 (16 Meatballs)
  • 1 large courgette julienne peeled / spiralized
  • 2 medium Carrot julienne peeled / spiralized
Servings: (16 Meatballs)
Make the meatballs
  1. Preheat the oven to 200'C.
  2. Finely chop the spring onion tops and garlic leaves and place them into a mixing bowl.
  3. If using pork rinds you need to grind them down. You can do this buy blitzing them in the blender or placing them into a food bag and bashing/ rolling with a rolling pin until they resemble biscuit crumbs.
  4. Add the ground rind to the mixing bowl with the spring onion tops and garlic leaves. If using arrowroot flour add in here. Add in the salt, sage, black pepper (if using), parsley and marjoram. Stir to combine.
  5. Add the mince meat and either using a spoon or your hands, combine until the seasoning is mixed into the meat.
  6. Take 1- 1 1/2 tablespoons of the mixture and roll into balls. Place on a plate ready to fry.
Make the 'noodles'
  1. Using a julienne peeler or a spiralizer, make your chosen vegetables into noodles. Place on a plate ready to cook.
Cooking the noodles and sauce
  1. Over a medium heat in a medium pan melt the coconut oil.
  2. When the oil is hot, carefully add in the meatballs in small batches of 5 at a time. Allow to cook on each side for 1-2 minutes (or until brown).
  3. When the meatballs are browned, transfer to a baking tray or dish ready to place in the oven.
  4. Place the tray of meatballs in the oven for 16- 22 minutes
cook the 'noodles' and sauce
  1. In a large pan over a low heat add a splash of coconut milk and add in the 'noodles', the garlic leaves and spring onion tops.
  2. Add in the bone broth (or water) and the rest of the seasoning/ ingredients.
  3. Allow to simmer slowly stirring regularly.
  4. When the meatballs have 5 minutes leaf, turn up the heat to high and add the remaining coconut milk.
  5. As the sauce cooks, it will reduce down leaving you with a thicker sauce. If you want to make the sauce thinner add in more bone broth or coconut milk or water.
  6. When the meatballs have cooked, dish up the noodles on to four plates, add a few meatballs on top and drizzle over some of the sauce.
Recipe Notes

If using arrowroot flour in place of the pork rinds, use 2 - 3 tablespoons.


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