Baked Pork and Beef Meatballs {AIP, No Egg, No Breadcrumbs}
Servings: 30 meatballs
Calories: 83kcal
I'm happy with these meatballs. The pork contains plenty of fat and moisture so there's really no telling these are allergy-friendly. Tapioca or arrowroot are used to provide some binding.
Ingredients
- 1 pound ground pork
- 1 pound ground beef
- 1 ¼ teaspoons sea salt
- 2 teaspoons olive oil optional for more richness
- ½ cup onion minced
- 4 garlic cloves minced
- 2 teaspoons Italian seasoning dried or up to 2 tablespoons fresh herbs, minced
- 1 ½ teaspoons tapioca starch or arrowroot powder
Instructions
- Preheat the oven to 400℉. Line a baking sheet or Dutch oven with parchment paper.
- Combine all the ingredients and mix with your hands to distribute, about 1 minute of mixing.
- Roll the mixture into about 30 small (1 ½-inch wide meatballs).
- Place meatballs on top of prepared baking pan. Bake in a single layer until the internal temperature registers 160℉, about 20 to 25 minutes.
Nutrition
Serving: 1meatball | Calories: 83kcal | Carbohydrates: 1g | Protein: 5g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 22mg | Sodium: 116mg | Potassium: 91mg | Fiber: 0.1g | Sugar: 0.1g | Vitamin A: 3IU | Vitamin C: 0.4mg | Calcium: 8mg | Iron: 0.5mg