Monday, June 3, 2013

Thanksgiving Stuffing Meatballs [P]

This recipe is directly from Practical Paleo by Diane Sanfilippo
THANKSGIVING STUFFING MEATBALLS


2 lb ground pork
2 Tblsp Spice blend [1/2 tsp sea salt, 1/2 Tblsp ground fennel seeds, 1/2 Tblsp ground sage, 1/2 Tblsp garlic powder, 1/2 Tblsp onion powder, 1/8 tsp white pepper, 1 tsp dried parsley]
2 tsp coconut oil
1/4 cup onion, finely chopped
1/4 cup celery, finely chopper
1/4 cup carrot, grated or shredded
1/4 cup walnuts, finely chopped
  • Preheat oven to 425 degrees F.
  • In a medium-sized mixing bowl, combine the pork and spice blends until the spices are well incorporated evenly throughout the meat.
  • In a large skillet over medium heat, melt the oil. Place the onions, celery, and carrots in the pan, and saute until the onions and celery appear translucent. Add walnuts and cook for another 2 minutes.
  • Set the onion mix aside to cool until you can touch it comfortably  Then, combine the mixture with the meat, and form the pork into 24 meatballs.
  • Place the meatballs in an oven-safe dish or baking sheet and back approximately 25-35 minutes or until cooked all the way through.
This recipe is directly from Practical Paleo by Diane Sanfilippo

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