These Paleo Turkey Stuffing Meatballs are a fuss free alternative to cooking the whole turkey this Thanksgiving. Serve with a refined sugar free cranberry sauce and you have all the traditional flavors, in one bite sized meatball.
Serve these Paleo Turkey stuffing meatballs as an appetizer on the big day. Alternatively, make a batch for Sunday football as a game snack. Or bring them to a Friendsgiving for all to enjoy. Each ball is bursting with the traditional ingredients you’d see in stuffing, sans the bread. Siete Foods Tortilla Chips are blended down to a find crumb. Then, added to replace this simple carb. It’s the perfect replacement for that bread texture we all like in a meatball, without any of the inflammation that comes with it.
Now let’s talk about the cranberry sauce. Did you know? Traditional Cranberry sauce recipes have upwards of 1 cup refined sugar added. For a savory meal, that’s a decent amount of added sugar. You do need a little sweetness to counteract the tartness in cranberries. So, in this recipe, we’re using freshly squeezed orange juice and a few tbsp raw honey. That’s really all you need to balance this delicious condiment.
We’re opting to bake these Paleo Turkey Stuffing Meatballs. To reduce the calorie load, but also to make it as fuss free as possible. The batch yield 18 balls, so popping them all on one baking tray and letting them do their thing for 18 minutes, leaves you to work on more important things like prepping a Thanksgiving dessert.
Speaking of which… need a Thanksgiving dessert idea? Check out these Pumpkin favs.
- Gluten Free Pumpkin Cheesecake
- Grain Free Pumpkin Bake
- Vegan Gluten Free Pumpkin Pie
- Healthy Pumpkin Butter Cups
- Best Ever Pumpkin Cake
Paleo Turkey Stuffing Meatballs
Course: AppetizersCuisine: AmericanDifficulty: Easy18
servings30
minutes18
minutesTry these Paleo Turkey Stuffing Meatballs with sugar free cranberry sauce at your next Thanksgiving event. Use as an appaetizer or serve with the main meal.
Ingredients
- Cranberry Sauce
340g bag cranberries
3/4 cup water
1 medium valencia orange
2 tbsp honey
- Meatballs
1 lb ground turkey thigh
2.5oz Siete Foods sea salt tortilla chips (1/2 bag)
1 small stalk celery
1 egg
2 cloves garlic
1 small onion
Fresh rosemary, sage, thyme, 2 tsp worth once chopped
Flat leaf parsley, 1/4 cup once chopped
1 tsp sea salt
Cracked pepper
Directions
- Cranberry Sauce
- Place water and cranberries into a medium saucepan, place over a medium heat.
- Zest and juice the orange. Add that and the honey to the simmering pot. Stir well and let it cook down for 10-15 minutes.
- Cranberries will start to pop and soften. Once you have a thick yet slightly chunky consistency. Remove from the heat and allow to cool before placing in the fridge to cool completely.
- Meatballs
- Preheat oven to 375F bake
- In a medium bowl place your turkey thigh, egg, salt and pepper. Mix well.
- Finely dice the celery stalk, mince the garlic, grate the onion and finely chop your fresh herbs. Add to the bowl and mix together.
- Place your Siete chips into a blender. Blend into a crumb, about 10 seconds. Add to the turkey mixture. Mix together well.
- Using an ice cream scoop, spoon out the turkey mixture and roll into 2 inch balls. Place each ball on a baking tray lined with parchment paper, evenly spaced out.
- Bake for 18-20 minutes, or until golden brown.
- Remove from the oven and serve with your cranberry sauce.
Notes
- Sauce and Meatballs can be kept in an airtight container in the fridge for a few days.
- If you’re not looking to eat all the meatballs in one sitting. Save the batch, keep covered in the fridge and cook up as needed.
Cranberry Sauce Nutrition Facts
Turkey Stuffing Meatball Nutrition Facts
