Thanksgiving Stuffing Meatballs
Make the Italian Sausage Spice Blend below…you will need 2 tbsp. for the following receipe:
2lbs. ground pork
2tbsp Italian Spice Blend (below)
2 tsp coconut oil
1/4 c onion, finely chopped
1/4 c celery, finely chopped
1/4 c carrot, grated or shredded
1/4 c chestnuts (walnuts or pecans if chestnuts not available)
Preheat oven to 425
In med mixing bowl, combine the pork and Italian Spice Blend until the spices are will incorporated evenly throughout the meat.
In large skillet over med heat, melt the coconut oil. Place onion, celery and carrots in the pan, and sauté until the onions and celery appear translucent. Add the chestnuts, and continue to cook for another 2 min.
Set the onion, celery, carrot and chestnut mixture 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 on a baking sheet, and bake approximately 25-30 min. or until cooked all the way 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 of black pepper)