Egg-Free AIP/Paleo Breakfast Meatballs

These savory breakfast meatballs are egg-free, AIP, and paleo-friendly, making them a delicious and hassle-free option for busy mornings.

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Prep Time 10

Cook Time 18

Total Time 30

Servings: 4 servings

Course: Breakfast, Snack

Cuisine: AIP, Paleo

Calories: 200

Ingredients Method Notes

Ingredients

Main Ingredients

1 pound ground pork or turkey Pork gives a classic breakfast sausage flavor, while turkey is lighter.
1 cup finely grated zucchini Squeeze out excess water to keep meatballs from being watery.
1 tablespoon gelatin powder Helps bind the mixture together without eggs.
1 to 1.25 teaspoons sea salt Essential for flavor, especially with turkey.
1 teaspoon dried sage Substitute with 1 tablespoon of fresh, chopped sage, if desired.
0.5 teaspoon dried thyme Optional for additional flavor.
a pinch cinnamon Optional for a subtle breakfast sausage vibe.

Method

Preparation

Preheat your oven to 400°F (200°C). Line a sheet pan with parchment paper for easy cleanup.
Grate zucchini and squeeze out excess moisture using a clean towel or paper towels.
In a large bowl, mix the ground meat, grated zucchini, gelatin, sea salt, and herbs thoroughly by hand.
Let the mixture sit for 3 to 5 minutes to allow the gelatin to hydrate.
Roll the mixture into meatballs, about 1.5 tablespoons each for even cooking.
Bake for 15 to 18 minutes until fully cooked. Optionally, broil for 1 to 2 minutes for added browning.

Notes

These meatballs can be made ahead of time and stored in the fridge for up to 4 days. They can also be frozen for later use. Pair them with sides like roasted sweet potatoes, sautéed greens, or avocado for a balanced meal.