I’m in the mood for fall. I love these cool nights, and wearing sweatshirts and boots; my season is upon us, and my taste buds are leaning in the direction of savory, warm meals.

Tonight I tried another new recipe from Practical Paleo and loved it.


These meatballs have a great taste, and the cranberries give them a little punch. I added a side of cauli-rice (shredded cauliflower sautéed in coconut oil with salt, pepper and Penzey’s Mural of Flavor spice blend) and had a great fall meal.

2 lb ground pork sausage
2 tbsp. coconut oil
1 small sweet onion, chopped
3 celery ribs, chopped
Handful of baby carrots, chopped
1/4 c. Pecans, chopped

Heat oven to 425 degrees. Heat oil over medium high heat in an oven-safe sauté pan. Add onion, celery and carrots; sauté until soft. Add pecans and remove from heat. Let cool until you can handle. Place pork and vegetables in a bowl and combine with hands. Make about 24 meatballs. Place back in your oven safe pan and pop in the oven for about 30 minutes.

1 lb cranberries
1 orange
4 tbsp. honey

Place cranberries in a pot over medium heat with the zest and juice of your orange. Cook until most of the berries have popped and consistency is like jelly. Add honey. Let cool slightly and serve with your meatballs.