2 ratings

Thanksgiving Stuffing Meatballs

These tiny pork meatballs pack all the flavor of the season

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 


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. 



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


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.