Whole30 Thanksgiving Meatballs are an ode to one of my favorite holidays! Sage, celery and mushrooms, it screams FALL right?
I get to craving those flavors about mid September when pumpkin spice becomes all the rage in the year. As soon as pumpkin pops in my head, so does turkey day.
Here’s all the savory flavors of the season.
With the Whole30 Thanksgiving Meatballs you can get your flavor ON ahead of time!
There’s only a few ingredients, it’s not too fussy of a recipe and they’re super tender-oni.
Make into mini loaves or in a full loaf pan — give it some different shape or go basic ground meat style for a change up!
Want to add your own favorite spices? Go for it, play with your food!
More Fall & Thanksgiving Fav’s
Creamy Green Bean Casserole (Whole30/Paleo)
Lemon Tarragon Spinach Artichoke Dip (Whole30)
Paleo Swedish Meatballs (Dairy Free/Whole30)
Whole30 Thanksgiving Meatballs
Ingredients
- 1 c White Onion
- 2 c Celery Use Tips First
- 1 lb Portobello Mushrooms Or Button
- 1/4 c Avocado Oil
- 2 T Dry Sage 1/4 c fresh
- 1 lb Ground Beef
- 1 lb Ground Italian Sausage
- 1 c Almond Flour
- 1/2 t Salt
- 2 Eggs
Instructions
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Oven to 425f, In a food processor finely pulse/chop onion, celery and mushroom. Add all to a large bowl as you work along.
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Sauté mixture on med- high heat with a 1/4 c avocado oil for 10 minutes -- this will cook out most of the liquid from the batch.
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In that same veggie bowl you have used add the meat, almond flour, salt, eggs and add the veggie mix once it's cooled to the touch. Mix with a sturdy wooden spoon or your hands.
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Grab an ice cream scoop and 2 sheet pans with parchment paper. Scoop the meatballs out and leave an inch between each meatball. Cook for 20 minutes.
Recipe Video
Recipe Notes
The mixure may be kinda soupy - that's okay! Will make tender meatballs.
You can freeze, use with soups or meal prep!