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We love this tasty dish from Practical Paleo, but I despise making meatballs. The process is just tedious and messy. So I’ve found a way to maximize output and minimize mess – at least how many times I have to make a mess.

This meatball recipe uses nuts and veggies as the binder for the pork as opposed to eggs or breadcrumbs. The result is a sneaky way to get a little extra nutrition and fewer carbs. The original called for cooking these tidbits in a skillet first, but we found we actually prefer the bit of crunch from not cooking them ahead. (Not to mention having one less dish to wash!)

Here are my meatball tips:

  1. I double the batch. This means I’m making this family favorite once but getting more than one meal.
  2. I use my cookie scoop/melon baller to measure out the meatballs. This ensures they are the same size without a lot of guesswork.
  3. I put enough in a pan for dinner. The rest go on a cookie sheet to freeze. After being frozen, I put them in a freezer container and label. From there, I only pull out what I need for the next meal and bake as usual.

Thanksgiving Stuffing Meatballs

meatballs and corn

Thanksgiving stuffing meatballs with corn on the cob. Yummy!

  • 2 lbs ground pork
  • 2 Tbsps. Italian Sausage Spice Blend (recipe below)
  • 1/4 cup onion, finely chopped*
  • 1/4 cup celery, finely chopped*
  • 1/4 cup carrot, finely chopped*
  • 1/4 chestnuts, walnuts, pecans, finely chopped*

*I put all these ingredients in my mini food processor. Speeds up the prep time.

Preheat oven to 425 degrees.

In a large mixing bowl, combine pork and spice blend until will combined. Then combine onion, celery, carrot, and nuts with the meat mixture until well combined.

Form into 1-inch meatballs. Place in an oven-safe dish or on a baking sheet and bake approximately 25-30 minutes or until cooked all the way through.

To use frozen meatballs: Place as many as you need on a baking dish or baking sheet and bake at 425 for 30 minutes or until cooked through.

Italian Sausage Spice Blend

  • 1 tsp sea salt
  • 1 Tbsp. fennel seeds, ground
  • 1 Tbsp. ground sage
  • 1 Tbsp. garlic powder
  • 1 Tbsp. onion powder
  • 1/4 tsp. white pepper (or 1 tsp. black pepper)
  • 2 tsps. dried parsley (optional)

*I mix up a big batch of this (like, triple) and keep it on-hand in my spice cupboard. I tend to leave out the fennel, and it is still tasty. You can use 2 tablespoons of this per pound of meat to make sausage.

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