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Thanksgiving recipe: Turkey, sage and chestnut stuffing meatballs

| NOV 21, 2016

Give your roast some pre Christmas sparkle with these cute bite-sized stuffing meatballs. Made with traditional flavours of sage and chestnut, but without the bread, for a healthy low carb twist on a Thanksgiving family favourite.

GF - grain free / gluten free
DF - Dairy free
RSF - Refined sugar free
Makes 20 - 25 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, chopped
  • 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, 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 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 sautéed kale in coconut oil and chopped almonds. 

A perfect addition to any Thanksgiving dinner.

“Food is one of life’s most powerful medicines. I believe the secret to radiant health starts and ends with a healthy gut so my recipes are all grain, gluten, dairy and refined sugar free. I love wholesome, natural food. Heaps of vegetables, eggs, nuts, organic meat, fish and some low GI fruits as a treat.  For me, it’s about keeping things simple but using these food groups in a fun, creative way to nourish and support your body.” Jo, founder, Paleo Crust.

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