Thanksgiving Balls
0 - Keto, 0 - Paleo, Chicken
Ingredients
¼ cup (52 g) duck fat
4½ ounces (125 g) chicken sausages, chopped
½ cup (85 g) chopped celery
3 white mushrooms (2¼ ounces 65 g chopped)
2 small garlic cloves, minced
2 teaspoons dried thyme
½ teaspoon dried ground sage
½ teaspoon ground black pepper
¾ cup (85 g) raw walnut pieces soaked for 12 hours, then drained and rinsed
¼ packed cup (16 g) fresh parsley leaves, finely chopped up
Directions
1. Preheat the oven to 350°F and line a rimmed baking sheet with parchment paper or a silicone baking mat.
2. Place the duck fat, sausages, celery, mushrooms, and garlic in a frying pan over medium heat. Cook for 7 to 10 minutes until the celery is fork tender and the sausages reach an internal temperature of 165°F.
3. Add the thyme, sage, salt, and pepper and continue to cook for 1 to 2 minutes, until fragrant. Remove from the heat and transfer the contents of the pan to a blender or food processor.
4. Add the walnuts and pulse until the ingredients are broken down but still have some texture.
5. Transfer 3 tablespoons of the mixture to a bowl, then blend the rest until smooth.
6. Transfer the blended-smooth ingredients to the bowl and stir in the parsley.
7. Scoop up a heaping tablespoon of the mixture, roll it into a ball, and place it on the prepared baking sheet. Repeat with the remaining mixture.
8. Bake the meatballs for 22 to 25 minutes, until browned and lightly cracking on the tops. Allow to cool on the baking sheet for 30 min before serving.