Animal-Based Porcupine Meatballs (Paleo AIP Option)
Animal-Based Porcupine Meatballs are a nightshade-free spin on a great depression classic recipe with Paleo & AIP options!
Ingredients
SAUCE
- 1 15-oz BPA-free can pumpkin puree
- 2 heaping Tbsp all fruit apricot jam (or 1 Tbsp honey)
- 1/3 cup maple vinegar (or vinegar of choice)
- 1/2 cup bone broth or water
- Redmond fine salt to taste (~ 1.5 tsp)
- Paleo AIP only: 1/2 tsp each onion powder and garlic powder
MEATBALLS
- 1 large egg (for AIP: omit)
- 1 tbsp all fruit apricot jam (or 1 tsp honey)
- Redmond fine salt to taste (~ 1.5 tsp)
- Paleo AIP only: 2 Tbsp dried chives*
- 1 cup cooked organic white basmati rice (Paleo / AIP: sub 1 large finely grated plantain)
- 2 lbs ground beef
- Grated raw cheese, optional for topping (for Paleo / AIP: omit)
Instructions
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Prepare the rice for the MEATBALLS according to package instructions, then set aside to cool slightly.
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Heat oven to 350 F.
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Whisk together all SAUCE ingredients in a large mixing bowl, then use a silicone scraper to transfer the sauce into a 9x13” baking dish.
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Use the same mixing bowl to make the meatballs in. Whisk together the egg, jam, and dry seasonings.
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Stir in the cooked rice, then add the ground beef and mix with your hands or a meat chopper until well combined.
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Use your hands or a mini ice cream scooper to make 2 Tbsp-sized meatballs, adding them in a single layer to the baking dish on top of the sauce.
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Bake for 35 minutes or until sauce is bubbling and meatballs are golden brown on top and cooked through.
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Gently stir the meatballs with the sauce, then top with optional cheese and enjoy!
Recipe Notes
*Dried chives are not recommended if you want to keep this strict Animal-Based.
PRODUCTS USED IN THIS RECIPE:
Farm Foods Grass-Fed Ground Beef
Redmond Fine Salt (SAVE 10%! USE CODE CAVEWOMAN)
