Give your roast some pre Christmas sparkle with these cute bite-sized turkey, sage and chestnut stuffing meatballs. Made with traditional flavours of sage and chestnut but without bread for a healthy, low carb twist on a family favourite.
Gluten, grain and dairy free means these Paleo stuffing balls won’t leave you feeling like the turkey this Christmas… stuffed! A great on the go snack too. Make up a batch and pop in the fridge for a healthy high protein snack when you’re busy on the go.
Makes 20 – 25 Paleo stuffing meatballs
- 300g turkey mince
- 200g pork mince
- 90g chestnuts, chopped
- 2 small carrots
- 1 celery stick
- 1 large banana shallot
- 20 fresh sage leaves
- 5 sprigs of fresh thyme
- 2 tablespoons of ground almonds
- 3 tablespoons of olive oil
- Salt and pepper
Preheat the oven to 200C (fan assisted.)
Prepare the vegetables by peeling the carrots, onion and garlic. Finely dice, along with the celery. Heat 2 tablespoons of olive oil in a pan and add the diced vegetables. Add a pinch of salt and the chopped sage and thyme and sweat for 3 minutes until soft.
In a bowl, add the minced turkey, pork, vegetables, ground almonds, chopped chestnuts, a pinch of salt and pepper and the remaining 1 tablespoon of olive oil. Mix well.
Roll into small balls, about 2cm in diameter. Place on a baking tray and roast in the oven for 20 – 25 minutes. Drain any juices and turn half way through to ensure even cooking.
Served here with coconut oil sautéed kale and chopped almonds, but goes well with any Thanksgiving or Christmas dinner.
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