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.