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

Fondue Fun: Tomato & Herb Fondue

"Fondue Fun"

from Southern Living's 

"Cooking for Christmas"

Two-Cheese-and-Honey Fondue
Tomato-and-Herb Fondue
Mixed Salad Greens
Mississippi Mud Fondue

For the Introduction to this series of recipes, click HERE

Tomato-and-Herb Fondue

Fondue:

1 tblsp butter

1/4 cup chopped sweet onion

2 garlic cloves, minced

2 (14.5oz) cans fire-roasted diced tomatoes

1 tsp tomato paste

1/2 tsp lemon zest

1/4 cup chopped fresh basil

Serve with:

Cubed, lightly toasted French bread; cubed, toasted cheese bread; chopped cooked chicken tenders; cooked meatballs; cook tortellini.

• Melt butter in a large saucepan over medium heat; add onion and garlic, and saute 3 minutes or until veggies are tender. Add tomatoes, tomato paste, and lemon zest; cook, stirring occasionally, 8 to 10 minutes. Remove from heat and stir in basil. Transfer to fondue pot' keep warm. Serve with desired accompaniments.

Mississippi Mud Fondue

I have no  picture of this one...got so wrapped up in chocolate that I forgot! Make this, and you'll understand.

Fondue:

1 cup heavy cream

1 (12oz) package dark chocolate morsels

1 (7oz) jar marshmallow creme

1/2 tsp vanilla extract

Serve with:

brownies, biscotti, graham crackers, marshmallows, chopped toasted pecans

• Bring cream to a boil in a large heave-duty saucepan over medium-high heat; reduce heat to low and simmer. Add chocolate morsels, and stir until melted and smooth. Stir in marshmallow creme and vanilla, stirring constantly until smooth. Transfer to fondue pot. Keep warm. Serve with desired accompaniments. 

Grilled Meatballs & Bell Peppers [HCG Friendly]

GRILLED MEATBALLS W/ BELL PEPPERS

HCG Diet Friendly

1 lb ground hamburger [100g for P2/per person--keep portions separated]
1 tblsp bread crumbs [1 piece of Melba toast--ground into powder]
1 tblsp milk
1 tblsp fresh chopped parsley
1 tsp onion powder
1 tblsp fresh chopped basil
1 tsp fresh chopped oregano
1/2 tsp salt
1/4 tsp pepper
1 garlic piece, minced
Bell peppers (mini's or cut into bite size pieces)

Combine all ingredients in large bowl [separate spices to blend with individual 100g servings]. Form into 1" meatballs--about a tablespoon size--and place on plate. Put back in fridge for 30 minutes.

Skewer the meatballs and bell peppers. Grill over med-high heat for 5-10 minutes, turning often, until browned and cooked through.

Great with a side of mashed potatoes for those NOT on the diet.

PORK-APPLE MEATBALLS WITH EGG NOODLES

This is a very simple, very quick recipe thats wonderful for those busy nights! Meatballs can be made ahead (before cooked) of time and popped into the oven when ready.

PORK-APPLE MEATBALLS WITH EGG NOODLES

Preheat broiler. Line a rimmed baking sheet with foil and grease (really good) with butter.

In a large mixing bowl, combine:
1 lb ground pork
1 cup shredded sharp cheddar cheese
3/4 cup panko bread crumbs
1 small granny-smith apple, peeled and grated
1/2 small white onion, grated
3 tablespoon chopped fresh parsley
1 egg, beaten
1 1/2 teaspoon salt
and 1/4 teaspoon pepper
Shape into small to medium size meatballs (you'll have at least 16) and arrange on baking sheet. Broil until golden and cooked through, 8 to 10 minutes.

Meanwhile, in a pot of boiling salted water, cook:
1 package (12oz) egg noodles
Until al dente. Drain and return to pan and toss with:
4 tablespoons butter, cut into peices
5 tablespoons fresh parsley, chopped
salt & pepper to taste
Divide noodles onto plates and top with meatballs.