AIP Green Onion-Sage Pork Meatballs with Cranberry-Fig Dipping Sauce Recipe

Whew! Things have been busy around here! I’m sure you’re all feeling the holiday rush, too.  It seems like everyone needs a bit of our time right now.  Plus, there are gifts to get and wrap, parties to attend and host, and decorations to dig out of the attic and put up. I could go on forever!

AIP Green Onion-Sage Pork Meatballs with Cranberry-Fig Dipping Sauce Recipe by Tara Perillo
AIP Green Onion-Sage Pork Meatballs with Cranberry-Fig Dipping Sauce

So, if you’re looking for a great dish to batch cook, or perhaps, make for a party, this AIP Green Onion-Sage Pork Meatballs with Cranberry-Fig Dipping Sauce is perfect for both.

AIP Green Onion-Sage Pork Meatballs with Cranberry-Fig Dipping Sauce Recipe

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

Yield: about 12 meatballs and 2 cups sauce

AIP Green Onion-Sage Pork Meatballs with Cranberry-Fig Dipping Sauce Recipe


  • Meatballs
  • 1 pound ground pastured pork
  • 1 tablespoon Otto’s Naturals Cassava flour
  • 1 green onion, sliced
  • 4 fresh sage leaves, sliced into very thin strips horizontally
  • 1 clove garlic, chopped fine
  • 1/2 teaspoon salt
  • 1 tablespoon coconut aminos
  • Cranberry-Fig Sauce
  • 16 oz. (2 cups) fresh cranberries
  • 1 cup filtered water
  • 4 figs, peeled
  • 1 clove garlic
  • 2 tablespoons honey or maple syrup
  • dash salt
  • 1 tablespoon gelatin


  1. Preheat oven to 400° F.
  2. Place all meatball ingredients into large mixing bowl.
  3. Mix all ingredients well.
  4. Scoop out about a heaping tablespoon of meatball mixture, place into your palm, and roll into a meatball shape.
  5. Place on a baking sheet lined with parchment paper.
  6. Repeat until all mixture is used. You should have about 12 meatballs.
  7. Put in oven and cook for 25 to 30 minutes, or until meatballs are cooked through.
  8. While meatballs are baking, make Cranberry-Fig Sauce. In a medium saucepan, combine cranberries, water, figs, and garlic. Cook over medium heat, until cranberries are soft, about 10 minutes. Remove from heat and allow to cool for 5 minutes. Pour cranberry-fig mixture into blender jar. Add honey or maple syrup, salt, and gelatin. Puree until smooth.
  9. Once meatballs are done, remove from oven.
  10. Place meatballs on paper towels to remove excess grease.
  11. Serve meatballs with cranberry-fig dipping sauce on the side or ladled on top. You can also pour dipping sauce back into saucepan, add meatballs, and mix together. Warm over low heat. Remove from heat and serve immediately.

Now, if you need a little help with your holiday shopping, I’d like to suggest a few things for you. Last week, I received my review copy of The Healing Kitchen by Dr. Sarah Ballantyne of The Paleo Mom and Alaena Haber of Grazed and Enthused.  I am honored to know both of these talented and inspiring women.  Their new AIP cookbook, The Healing Kitchen, just blew me away! And, they were nice enough to send me an extra copy to gift to one of you! Soooo……I will be doing a review and giveaway, right here on my blog, on Friday.  Be sure to check back then.

The Healing Kitchen AIP Cookbook
So excited to get The Healing Kitchen, AIP cookbook!

Here are a few other awesome gift ideas:

There’s nothing wrong with picking up an extra gift or two for yourself as well! Unless you’ve been naughty, of course.

Also, I can’t wait to tell y’all about some amazing changes that will be happening soon.  Starting next week, I will be releasing little tidbits of some of the wonderful things coming your way.  I’ve partnered with some awesome companies and people, to help you be the healthiest and happiest you can be, in the new year. It’s going to be off the hook! Do people even say that anymore? Okay, so maybe it’ll be on fleek….or, whatever.  I know you’re going to love it!

As alway, I wish you good health……and, good food!

*This post contains affiliate links.  If you make a purchase from one of these links, I may receive compensation.  Thank you for helping to support my blogging efforts, here at Paleo Cajun Lady.- Tara Perillo

Tara Perillo

Welcome all. I am Tara Perillo, herbalist, homeopath, yoga and fitness instructor, and healthy foodie . After successfully reaching remission of my lupus symptoms, through changes in my diet, exercise, and lifestyle, I wrote the ebook, Sickness To Fitness Quick Start Guide. I am also honored to have my paleo and AIP recipes featured in Paleo Magazine, Paleo Living Magazine, Shape Magazine Online, 85 Amazing AIP Breakfasts, The Paleo AIP Instant Pot Cookbook, and blogs by The Paleo Mom, Kris Kresser, Whole New Mom and many others. My focus is to help others become stronger in every facet of their lives. Join me to become stronger in health, mind, body, and spirit, together!

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3 Replies to “AIP Green Onion-Sage Pork Meatballs with Cranberry-Fig Dipping Sauce Recipe”

  1. Hi Tara,
    You had me at Fig – one of my absolute favorite things. Dinner out last night with family for my birthday (which is today) and ordered the pork tenderloin with apple FIG chutney over — and I hope the paleo police don’t show up at my door — polenta with goat cheese. So you’ve doublely blessed me on my birthday with this, what looks to be totally awesome, recipe. I do have everything here except fresh figs but I’m going to try and rustle some up. If not do you think dried ones would work if I rehydrated them first? The loaded eggdrop soup was great too.

    My sewing machine, paintbrush, knitting needles and oven are running on overtime with holiday preparation. .Really excited about your new innovations in the coming year


    1. Hey Cookie, Happy, Happy Birthday! I hope you have a day filled with joy and yumminess! Your dinner last night sounds absolutely delicious! I promise not to call the paleo police on you! LOL! I’m sort of being a paleo rebel myself right now, as I focus on adding more wholesome, real foods into my diet. That’s the whole reason behind a lot of the changes coming. Glad to hear you’re right there with me!
      It’s funny how things work out. It’s like I was given a message to gift you this recipe for your birthday! LOL! Glad I heeded it! I’m pretty sure it would work with rehydrated figs. I personally used defrosted figs to make the first batch. It’s not quite the same, but pretty close. I think the consistency would be fine. It may just be a bit sweeter. You may want to cut out a tablespoon of sweetener. Definitely let me know how it turns out.
      How much fun you must be having, creating those wonderful Christmas gifts! I wish I still had the time to do that. I miss it so much. My poor sewing machine has been collecting dust over the past several months. To me, there is nothing better than homemade gift, made with love and thoughtfulness. Enjoy!


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