Share this!

  • Deidre Skrudland

    These meatballs look divine!! Thanksgiving will be difficult since I’m eating with family and they do not follow Paleo, so I’ll be making my own items to bring! This is a perfect addition to the pumpkin pie and mashed faux-tatoes I plan on making!! Thank you for Practical Paleo, I practically live in that book!

  • Michelle

    Never in a million years would I have thought of this! What a great idea! This will have to just be a weeknight dinner in my house, since I already have way too much food planned for thanksgiving.

  • Amber

    Everybody loves meatballs! This is a fantastic idea. Especially, if you’re not serving a crowd. Minimal cleanup and maximum flavor.

  • Debbie

    All of these things look yummy, but I see that you might use butter….and I thought butter is a dairy because it is made from the cream and not directly from the animal fat….I also see the substitutions….Just curious…..Please explain ……thankyou in advance.

    • Diane

      I think butter from grass-fed cow’s milk is a very nutrient-dense food and a great thing to eat if you tolerate it well. It’s rich in vitamins A and D as well as K2. I don’t think that people should fear butter or dairy from well-raised sources if they feel good eating it.

  • Nicole

    Have you made these ahead of time, to the point where your about to bake them, then refrigerate them until the next day, then bake? I’m wanting to make these for Xmas dinner but it won’t be at my house so I’m trying to prepare at home, then bake at their house.

  • Lisa Thompson

    You mention water in this recipe but don’t say how much? I’m afraid to put too much and have it too watery. Any suggestions for how much water to start with?

    • balancedbites

      About 1/4 cup.

  • Pingback: Diane Sanfilippo | New York Times bestselling author of "Practical Paleo" and "The 21-Day Sugar Detox" | Home of the Balanced Bites Podcast()

  • Pingback: 21-Day Sugar Detox! - Cavewife Cooks()

  • Pingback: Paleo Thanksgiving Recipes (+ Including Full Dinner Menu)()

  • Pingback: (Real Food) Thanksgiving Recipes - Cavewife Cooks()

    • Martha Abadie

      I made these lovely meatballs with deer sausage, my husband’s rosemary and basil, and I added a local organic creamery’s “Farmhouse Cheddar,” a raw cheese that is heavenly. I made a blueberry reduction sauce to accompany these, but I was out (oh, no!) of red wine, so I substituted champagne. It was really good!! Thanks for these oh, so simple, but fabulous and elegant recipes.

  • Pingback: My Christmas Feast! Chase the Red Grape()

  • Pingback: Recipe of the Week – Holiday Meatballs | Inside Out Health()

  • Pingback: Cookbook Review/Taste Test: PRACTICAL PALEO | The Clean Plate Club()

  • Pingback: 21-Day Sugar Detox Recipes | Easily Paleo...()

  • Alicia @ goodbyegrains

    This was one of the recipes I had flagged when I went through your book! Love your podcasts with Liz as well! I have definitely become a better “nutrient seeker” (as you guys would say) :)

  • Nancy B.

    These look great and very timely. I’m on my way out to the store now and will pick up missing supplies. By the way, how much water/juice should I add to the cranberries? Thanks!

  • Nancy B.

    This has become one of my favorite recipes. I’m too lazy to make the cranberry sauce, so I just chopped up the cranberries and added them right to the meatballs along with the orange zest and 1T. maple syrup. I’ve made them twice this week. They’re great with breakfast.

  • Amy

    I have the same question as to how much water to add to the cranberries for the sauce?? In the instructions for the sauce it mentions cooking the cranberries with water/juice, but doesn’t say HOW MUCH water? I was actually making the sauce for you cabbage rolls recipe (from book) and omitted the juice as the recipe noted for the rolls, but I ended up adding about 4-5 tbsps. of water to the cranberries since I didn’t want them to burn. It came out fine, but wondered if there was something I missed.

    Thanks!! :) I received your cookbook for Christmas and my family and I have been enjoying all the yummy recipes! Haven’t come across one we haven’t liked yet! 😀 And the only snafu has been here with the sauce, yet still came out fine. Thanks for such a well thought out and wonderful book!!!

  • admin

    It really depends on how much you cook down the cranberries – you kind of have to eyeball it and add more if it’s getting too dried out and you want to keep cooking it down a bit. Could be a couple of Tbsp or up to 1/4 or 1/2 a cup.

  • Amy

    Thanks so much, Diane! And thanks too for the reply on FB! I’m still learning to cook! 😉 Thanks again for your help!
    The cabbage rolls were wonderful, btw! :)