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Paleo Meatballs that will fool your Italian grandmother! (AIP-friendly)

  • Author: Jaime Hartman
  • Total Time: 35 mins
  • Yield: 20 1x


This AIP-friendly recipe aims to recreate the “bread-y” texture of a traditional Italian American meatball without grains, dairy, nuts, or eggs.


  • 1/2 cup cooked, mashed, and cooled yuca
  • 1 pound ground beef
  • 1/2 pound ground pork
  • 2 tablespoons finely minced onion
  • 2 garlic cloves, crushed or finely minced
  • 1 teaspoon dried oregano
  • salt
  • 1/4 cup coconut oil


  1. In a large bowl, use your hands to combine yuca, meats, onion, garlic, oregano, and about 1/2 teaspoon salt. Try to distribute the yuca evenly, but it is ok if some clumps stay together.
  2. Shape into meatballs about 1 inch in diameter (recipe should make about 20 meatballs).
  3. In a large skillet, heat coconut oil over medium low heat.
  4. Working in batches if necessary, fry meatballs until well browned on all sides. This will take about 20 minutes altogether. TIP – Do not start turning the meatballs until they have cooked for about 5 minutes. This will allow a nice brown crust to begin to form.
  5. Serve plain or with your favorite sauce as an appetizer, or simmer in your favorite red sauce and serve over a pasta substitute like zucchini noodles or spaghetti squash.
  • Prep Time: 15 mins
  • Cook Time: 20 mins
  • Cuisine: Italian