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.
- 400 grams Mince meat Pork or Chicken
- 10 grams garlic leaves
- 30 grams spring onion tops green parts only
- 45 grams pork rinds
- 1 tsp sage
- 1 tsp parlsey
- 1/8 tsp Salt
- 1 tsp Black pepper (optional - if successfully introduced)
- 1 tsp dried marjoram
- 2 tbsp Coconut oil for frying
- 150 grams Coconut milk
- 1 tbsp apple cider vienegar
- 1 dash Salt
- 1/2 tsp Pepper
- 5 grams garlic leaves
- 20 grams spring onion tops
- 60 Bone broth can use water
- Preheat the oven to 200'C.
- Finely chop the spring onion tops and garlic leaves and place them into a mixing bowl.
- 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.
- 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.
- Add the mince meat and either using a spoon or your hands, combine until the seasoning is mixed into the meat.
- Take 1- 1 1/2 tablespoons of the mixture and roll into balls. Place on a plate ready to fry.
- Using a julienne peeler or a spiralizer, make your chosen vegetables into noodles. Place on a plate ready to cook.
- Over a medium heat in a medium pan melt the coconut oil.
- 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).
- When the meatballs are browned, transfer to a baking tray or dish ready to place in the oven.
- Place the tray of meatballs in the oven for 16- 22 minutes
- 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.
- Add in the bone broth (or water) and the rest of the seasoning/ ingredients.
- Allow to simmer slowly stirring regularly.
- When the meatballs have 5 minutes leaf, turn up the heat to high and add the remaining coconut milk.
- 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.
- 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.
If using arrowroot flour in place of the pork rinds, use 2 - 3 tablespoons.
