First of all, Happy New Year! So now that I’ve made it through the holidays and my birthday (yeah, it’s a lot in the course of a few short weeks!), it’s time to be extra healthy :). Mostly my goal is to try and stick to AIP. I’m not going to do the “phases” but just stick to general autoimmune paleo protocols (http://www.thepaleomom.com/autoimmunity/the-autoimmune-protocol). Aka no eggs, nuts, nightshades, pepper and other off limit spices, etc. My biggest thing is the nuts… ugh how I love them! So finding snacks will be difficult but I’m planning on downing sweet potatoes and green juices. The usual. Talking about juices, I juiced a bunch of carrots and didn’t want to get rid of the pulp so what better use then in meatballs?! None… unless you make a raw carrot cake. Then yes, carrot cake. But remember I’m trying to be all health and limit sugar and whatnot? So Meatballs. Turmeric-carrot Lamb Meatballs to be exact.
1 lbs. ground lamb
1.5 cups carrot pulp (or shredded carrots)
1 tbs. turmeric
1 tbs. thyme
1 tsp. salt
1 tsp. sage
1 egg* (optional! Omit if AIP)
Preheat oven to 350 F. Line a baking sheet with parchment paper (HELLO, EASY CLEAN UP!).
Mix all ingredients together in a bowl. I always end up using my hands to make sure everything is thoroughly mixed. Form 16 meatballs and place on baking sheet. Bake for 15-17 minutes.