AIP is inherently an anti-inflammatory diet, so the title of this recipe is like describing a banana to someone who has never eaten one as “banana-y”. These ‘balls are especially designed for people with inflammatory conditions like rheumatoid arthritis, Crohn’s, and colitis. Just so happens they taste fantastic.
I wanted to support my anti-inflammatory claims with some hard & fast research. This kind of stuff really gets me going, and I have a feeling most of you are pretty into the magic of food too.
- Ginger has been shown to relieve joint pain associated with rheumatoid arthritis (RA) by inhibiting prostaglandin activity and leukotriene biosynthesis, which are major players in the inflammatory process
- Researches fed 33 mg of ginger oil to arthritic rats for 26 days, significantly suppressing paw and joint swelling
- 75% of RA patients in one study experienced marked pain relief and swelling reduction when ingesting ginger, and 100% of people in the study with muscular discomfort reported the same results (Al-Nahain, Jahan & Rahmatullah, 2014)
- Rats with carageenan*-induced paw edema had significant reductions in inflammation when fed dried coriander (cilantro) seeds via a reduction in macrophagic (inflammatory) activity
- These rats also showed a significant reduction in granulomas and tumors (Nair, Singh & Gupta, 2013)
- *Yeah that stuff in your ice cream.
- A study exploring the effects of garlic on insulin resistance, inflammation and oxidative stress of diabetic rats on a high fructose diet found that garlic reduced blood glucose levels and indications of oxidative stress caused by diabetes
- Garlic has been shown in other studies to lower blood lipid levels and have anti-coagulant and anti-cancer effects
- Garlic extract used in the study above was made by boiling 100g whole garlic in water for 20 minutes (Sivaraman, Senthilkumar & Bobby, 2013)
These anti-inflammatory beef meatballs feature the powers of cilantro, garlic and ginger!
- Preheat oven to 350 degrees. Line a baking sheet with foil or parchment paper.
- Mix all ingredients together in a large bowl. Form into 12 equal size meatballs, about 1 ½ inches in diameter. Bake for 23-25 minutes until the center is light pink. Sprinkle with extra sea salt before serving.
- Store in a sealed glass container in the fridge or freezer. Serve with a green salad with sliced avocado, parsley, and cilantro.
You may also use ground pork here or 1 to 2 teaspoons fresh grated ginger in place of the ground ginger.