Thanksgiving meatballs with cranberry sauce

Cutlets and meatballs

MEATBALLS: 2 lb ground pork 2 teaspoons butter, bacon fat, or coconut oil ¼ cup onion, finely chopped ¼ cup celery, finely chopped ¼ cup carrot, grated or shredded ¼ cup chestnuts, finely chopped (use walnuts or pecans if chestnuts are not available) tablespoons Italian Sausage Spice Blend: 1 teaspoon sea salt 1 tablespoon fennel seeds, ground 1 tablespoon ground sage 1 tablespoon garlic powder 1 tablespoon onion powder ¼ teaspoon white pepper (or 1 teaspoon black pepper) 2 teaspoons dried parsley (optional) Use 2 tablespoons of spice blend per pound of meat to make sausage. CRANBERRY SAUCE: 15-16 ounces fresh cranberries Organic honey or maple syrup to taste (about 1-4 tablespoons) Juice + zest of one orange