Thanksgiving Stuffing Meatballs

These tiny pork meatballs pack all the flavor of the season
Thanksgiving Stuffing Meatballs

Diane Sanfilippo

Recipe Courtesy of Diane Sanfilippo 

"If you’ve ever wished you could eat something that tastes like Thanksgiving any time of the year without cooking a whole feast, here’s your chance! These tiny pork meatballs pack all the flavor of the season and are perfect with Simple Cranberry Sauce (page 436) for dipping."

-Diane, certified nutrition consultant and bestselling author of the Second Edition of Practical Paleo 

6
Servings
555
Calories Per Serving
Deliver Ingredients

Notes

Use precooked and peeled chestnuts, readily available at most grocery stores during the winter holiday season, or substitute walnuts or pecans if chestnuts are not available. 

 

Ingredients

For the Meatballs

  • 2  Pounds  ground pork
  • 2  Tablespoons  Italian blend (recipe below)
  • 2  Teaspoons  butter or coconut oil
  • 1/4  Cup  onion, minced
  • 1/4  Cup  celery, minced
  • 1/4  Cup  carrots, shredded
  • 1/4  Cup  chestnuts, minced (see notes)

For the Italian Spice Blend

  • 2 1/2  Tablespoons  dried parsley
  • 1 1/2  Tablespoon  granulated garlic
  • 1 1/2  Tablespoon  granulated onion
  • 1  Tablespoon  fennel seeds, ground
  • 1  Tablespoon  dried ground sage
  • 1  Teaspoon  sea salt
  • 1  Teaspoon  black pepper

Directions

For the Meatballs

Preheat the oven to 375°F.

In a medium-sized mixing bowl, combine the pork and spice blend until the spices are evenly incorporated throughout the meat.

In a large skillet over medium heat, melt the butter. Place the onions, celery, and carrots in the pan and sauté until the onions and celery are translucent. Add the chestnuts and continue to cook for another 2 minutes.

Set the chestnut mixture aside to cool until you can touch it comfortably. Then combine the mixture with the meat and form into twenty-four 1 1/2-ounce meatballs.

Place the meatballs in a baking dish or on a rimmed baking sheet and bake for 30 minutes, or until cooked all the way through

For the Italian Spice Blend

Combine all of the ingredients in a bowl. Store in a small, airtight container in a cool, dark place. 

Nutritional Facts

Total Fat
34g
49%
Sugar
6g
7%
Saturated Fat
13g
54%
Cholesterol
148mg
49%
Carbohydrate, by difference
18g
14%
Protein
43g
93%
Vitamin A, RAE
71µg
10%
Vitamin B-12
1µg
42%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
12mg
16%
Vitamin K (phylloquinone)
87µg
97%
Calcium, Ca
133mg
13%
Choline, total
141mg
33%
Fiber, total dietary
3g
12%
Folate, total
37µg
9%
Iron, Fe
4mg
22%
Magnesium, Mg
75mg
23%
Manganese, Mn
1mg
56%
Niacin
8mg
57%
Pantothenic acid
1mg
20%
Phosphorus, P
405mg
58%
Riboflavin
1mg
91%
Selenium, Se
57µg
100%
Sodium, Na
262mg
17%
Thiamin
1mg
91%
Vitamin D (D2 + D3)
1µg
7%
Water
113g
4%
Zinc, Zn
6mg
75%