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Rows of baked Egg-free AIP/Paleo Breakfast Meatballs on parchment paper.

Egg-free AIP/Paleo Breakfast Meatballs

  • Author: Nicole Charles
  • Total Time: 30 minutes
  • Yield: 22-25 meatballs 1x
  • Diet: Gluten Free


These Egg-free AIP/Paleo Breakfast Meatballs are both savory and sweet! They’re juicy, veggie-packed, and a quick and easy breakfast that’s also dairy-free, grain-free and gluten-free.


Units Scale
  • 1 lb ground turkey (or ground chicken)
  • 1 TBSP olive oil
  • 1.5 tsp sea salt
  • 1/2 cup peeled and shredded apple (any variety)
  • 1/2 cup diced yellow onions
  • 3/4 cup finely diced celery
  • 2 cups peeled and shredded sweet potato
  • 1 cup finely diced cremini mushrooms
  • 1 tsp dried rosemary
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 1 TBSP fresh sage


  1. Preheat oven to 400F and line a large baking sheet with parchment paper.
  2. In a large bowl, combine ground turkey with olive oil, sea salt, shredded apple, diced onions, diced celery, shredded sweet potato, diced mushrooms, rosemary, oregano, thyme, and sage.
  3. Using your hands or a cooke scoop, form mixture into meatballs about 1 inch wide.
  4. Place onto parchment paper.
  5. Bake on middle rack of oven for 20 minutes.
  6. Garnish with fresh oregano or other fresh herbs (optional).



  • Prep Time: 10
  • Cook Time: 20 minutes
  • Category: Breakfast
  • Method: Baked
  • Cuisine: American

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