AIP ROMANIAN MEATBALLS

Why Romanian Meatballs?

Romanian cuisine is known for its hearty, flavorful dishes that bring comfort to the table. Growing up in Romania, meatballs were a staple during gatherings, and they were often served as appetizers. Adapting this traditional recipe for AIP has allowed me to relive those moments of nostalgia while maintaining my health and wellness. These meatballs, with their aromatic herbs and tender texture, are perfect for any occasion—whether you’re serving them as appetizers or enjoying them as a main dish!

There’s something comforting about meatballs—they’re versatile, flavorful, and can be enjoyed as a main dish or a tasty appetizer. These AIP Romanian Meatballs are inspired by traditional Romanian flavors but tailored to be fully compliant with the Autoimmune Protocol (AIP). The recipe is simple yet packed with nutrition, using turkey breast, fresh herbs, and a secret AIP-friendly binding agent: gelatin eggs!

In Romania meatballs are a common appetizer at parties and during visits with friends. The combination of herbs like dill or parsley would always fill the kitchen with such a familiar, welcoming aroma. Adapting this recipe to fit my AIP lifestyle was essential because I wanted to keep the nostalgia while making sure my health was a priority. These meatballs are a great way to enjoy those same comforting flavors without compromising on dietary needs.

Whether you’re serving them as part of a meal or making them for a quick snack, these meatballs will quickly become a favorite in your home. Their light texture and savory taste make them ideal for pairing with a salad, mashed sweet potatoes, or your favorite AIP side dish. I love how the grated carrot adds a subtle sweetness, while the dill brings a fresh, herbaceous note. It’s a dish that feels both traditional and fresh!

AIP Romanian Meatballs Recipe

Ingredients:

• 1.5 lb ground turkey breast
• 1 onion, finely chopped
• 1 medium carrot, grated
• 1 tsp sea salt
• 1/4 tsp kelp
• 2-3 tsp fresh dill, finely chopped
• 2 gelatin eggs (see below)
• 2-3 tbsp avocado oil

Instructions:

1. Preheat the oven to 400°F.
   Start by preheating your oven so it’s ready when the meatballs are prepared. This ensures even cooking and the right temperature to achieve that golden-brown finish.
2. Heat the avocado oil over medium-low heat in a large skillet or pan.
   Once the oil is heated, it will provide a gentle sauté for the vegetables without overheating, which helps preserve their nutrients and subtle flavors.
3. Add the chopped onion to the skillet and sauté for 1-2 minutes, stirring occasionally.
   Watch as the onion softens and turns translucent. This step enhances the sweetness of the onion and forms the base of the flavor for the meatballs.
4. Add the grated carrot to the skillet and continue to cook for another 1-2 minutes.
   Stir the grated carrot with the onions, ensuring even cooking. The carrot will add a natural sweetness and vibrant color to the dish. Set the mixture aside on a plate and allow it to cool to room temperature. Cooling it is important to avoid scrambling the gelatin eggs when mixed with the meat later.
5. In a large mixing bowl, combine the ground turkey, cooled onion-carrot mixture, sea salt, kelp, and chopped dill.
   Mixing the vegetables with the meat while they’re cool helps the ingredients blend together without altering the texture. The fresh dill will infuse the meatballs with an herbaceous, aromatic flavor.
6. Prepare the gelatin eggs.
   While the meat mixture rests, prepare the gelatin eggs. If you’re unfamiliar, gelatin eggs are an excellent AIP alternative to regular eggs, acting as a binder that holds everything together. To make one gelatin egg, dissolve 1 tablespoon of gelatin in 1 tablespoon of room-temperature water, then stir in 2 tablespoons of boiling water and whisk until frothy. Make two for this recipe.
7. Combine the gelatin eggs with the turkey mixture.
   Pour the gelatin eggs into the meat mixture and use your hands or a large spoon to thoroughly combine. The gelatin eggs will help bind the meatballs, ensuring they hold together during baking.
8. Shape the meatballs.
   With your hands slightly damp, begin shaping the meat into small balls, around 1.5-2 inches in diameter. Damp hands will prevent the meat from sticking to your skin. Place the formed meatballs into a greased glass baking dish, ensuring they’re evenly spaced so they cook uniformly.
9. Bake the meatballs for approximately 30 minutes or until golden brown.
   Place the dish into the preheated oven and bake. Depending on your oven, the meatballs should be fully cooked after about 30 minutes, but you can check their doneness by ensuring they’ve reached an internal temperature of 165°F. You’ll know they’re ready when the outside is golden and slightly crisp, while the inside remains juicy and tender.
10. Serve with your choice of sides.
    These meatballs pair perfectly with a light salad, mashed sweet potatoes, or roasted vegetables. Enjoy them fresh out of the oven for the best taste!

AIP ROMANIAN MEATBALLS

Course: Appetizers, Dinner, LunchCuisine: Romanian, EuropeanDifficulty: Easy

Servings

20

meatballs

Prep time

10

minutes

Cooking time

20

minutes

These AIP Romanian Meatballs are a flavorful, healthy twist on a traditional Romanian appetizer. Made with ground turkey, fresh herbs, and gelatin eggs, they’re gluten-free, dairy-free, and perfect for anyone following the Autoimmune Protocol (AIP). Enjoy them as an appetizer or main dish, paired with your favorite AIP-friendly sides!

Ingredients

• 1.5 lbs ground turkey breast

• 1 onion, finely chopped

• 1 medium carrot, grated

• 2-3 garlic cloves, finely chopped

• 1 tsp sea salt

• 1/4 tsp kelp

• 2-3 tsp fresh dill, finely chopped

• 2 gelatin eggs (see below)

• 2-3 tbsp avocado oil

Directions

•     Preheat the oven to 400°F.
•     In a pan, heat the avocado oil over medium-low heat.
•     Add the chopped onion and sauté for 1-2 minutes, until translucent.
•     Add the grated carrot and cook for another 1-2 minutes. Set aside and allow it to cool to room temperature.
•     In a large bowl, combine the ground turkey with the onion-carrot mixture, sea salt, kelp, garlic and fresh dill.
•     Prepare the gelatin eggs (see below or see here for more details and a how-to video).
•     Add the gelatin eggs to the turkey mixture and mix until well combined.
•     With slightly wet hands, form 1.5-2” meatballs and place them into a glass baking dish.
•     Bake for 25 to 30 minutes or until the meatballs are golden brown.
•     Serve warm with a salad or AIP mashed sweet potatoes.

Notes

• Herb Variations: If you prefer different flavors, swap the dill for herbs like thyme or parsley. For an extra boost of nutrition, you can even fold in finely chopped kale or spinach into the mixture.
• Gelatin Eggs: Gelatin eggs are a great AIP alternative to traditional eggs. Make sure to check out the specific method for preparing them in case you’re unfamiliar.
• Serving Ideas: These meatballs pair beautifully with a light salad or AIP mashed sweet potatoes. You can also serve them alongside sautéed greens or roasted vegetables for a balanced meal.
• Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days. Alternatively, you can freeze the meatballs for up to 1 month and reheat them in the oven when needed.