When I was doing the full Autoimmune Protocol elimination period back in 2017, it was challenging to find fun seasonal recipes. If you’re not familiar with the Autoimmune Protocol (“AIP” for short), it focuses on including plenty of nutrient-dense meat and a variety of starchy and leafy veggies in your diet, and omits foods that can be inflammatory to the body or hard to digest.
Most of the time this wasn’t extremely difficult for me to do since I felt so much better eating this way, however when the fall and winter rolled around…. it felt hard and I got frustrated because I felt I was “missing out.” I think most of us associate different seasons with a special dish we usually serve, and it can be really frustrating to give up those dishes which we associate with those positive memories.
Halloween for me is one of those fun days that I associated with TONS of candy, pizza, and all the junk food. I used to like to set out a buffet of “fun foods” to snack on while we handed out candy to the trick-or-treaters. Not exactly the type of foods I’d prefer to eat now because I don’t want to feel terrible the next day.
So, I had to figure out a different way to still have fun with what I associate as “spooky season foods” AND not spiral into a total health flare up.
Enter these meatballs & “bloody” sauce (it’s actually just beets that make it look bloody!).
They check all the boxes on a nutrient-dense AIP-compliant meal, AND they’re super fun with this bright red sauce that accompanies them. Most importantly, THEY TASTE AWESOME!
If you’re wondering why I didn’t use marinara or a tomato-based sauce, it’s because tomatoes are a nightshade which can increase leaky gut and activate the immune system (two things we want to avoid if you have an autoimmune disease). Beets on the other hand are detoxifying and provide a similar taste profile, however don’t expect this sauce to taste exactly the same as marinara. It’s going to taste different, but still delicious.
I also chose to use a ground beef blend from Force of Nature that includes liver, heart, and ground beef for added nutrient density. You can read my blog I wrote earlier in the year HERE for reasons why to include organ meats in your diet. If you haven’t tried this blend of meat, you really can’t taste the organ meats and I’d encourage you to try it at least once because it’s delicious. However, if you’re not ready to try something new, you can always substitute with regular grass-fed ground beef.
Ingredients:
For the Meatballs:
- 1 pound “Force of Nature Ground Beef Ancestral Blend” (or as an alternative, grass-fed ground beef)
- 1/2 cup finely grated zucchini (1 medium sized)
- 1/2 cup finely grated carrots (1 medium carrot)
- ½ tsp garlic powder
- 1/4 cup finely chopped green onions (green tops only)
- 1/4 cup coconut flour
- 1 teaspoon dried Italian seasoning
- 1 teaspoon sea salt
For the “Bloody” Sauce:
- 1 cup beets, peeled and grated (about 1 medium)
- 1/2 cup chopped carrots (1 medium carrot)
- 1/4 cup chopped butternut squash (I used frozen pre-chopped squash from a bag)
- 1/2 cup bone broth
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1-2 tablespoons apple cider vinegar
- Sea salt to taste
Instructions:
- Prepare the Meatballs: In a large mixing bowl, combine ground beef, grated zucchini, grated carrots, minced garlic, green onions, coconut flour, dried Italian seasoning, and salt. Mix well until all ingredients are evenly incorporated.
- Shape the Meatballs: Take small portions of the mixture and shape them into 1-inch meatballs.
- Cook the Meatballs: Heat a skillet over medium heat and add a little oil. Cook the meatballs in batches, turning them occasionally until they are browned on all sides and cooked through (about 10-12 minutes). Remove and set aside.
- Prepare the “Bloody” Sauce: In the same saucepan that was used for the meatballs, heat olive oil over medium heat. Add grated beets, chopped carrots, butternut squash, and dried oregano. Sauté with the lid on the saucepan for 10-15 minutes until they’re soft, stirring occasionally. Carefully transfer the contents of the saucepan into a high-speed blender or food processor, add in the bone broth, 1 tablespoon apple cider vinegar, and salt (alternatively, you can leave everything in the saucepan and use an immersion blender but beware of splattering). Blend the mixture until smooth or until you reach the texture you prefer. Taste the sauce – if it tastes bland or doesn’t have enough zing, add the additional tablespoon of apple cider vinegar and/or additional salt.
- Assemble the “Bloody” Meatballs: Place the cooked meatballs on a serving platter. Pour the “bloody” sauce over the meatballs, letting it pool around them for a gruesome effect.
- Serve: Serve your Monster Meatballs & “Bloody” sauce with cassava pasta, zoodles, or spaghetti squash for a fun Halloween-themed savory dinner dish!
Serves 4