Herb-y Turkey Meatballs in Creamy Sage & Sun Dried Tomato Sauce

Herby Turkey Meatballs are a delicious, warm, and savoury meal for those Winter days

Herb-y Turkey Meatballs in Creamy Sage & Sun Dried Tomato Sauce

Amy No Comment
Appetizers Entrees

Does any­one else ever feel like they’re at a loss for new and dif­fer­ent Win­ter meals? About this time, I start to get bored with my Win­ter sta­ples, and dream of new warm, savory, hearty dish­es to sat­is­fy those Win­ter taste buds and chills, and some­times, the Win­ter Blues. These Herb-y Turkey Meat­balls are the per­fect addi­tion to your Win­ter reper­toire. Loaded with Sage, Thyme, Rose­mary, Gar­lic, and Truf­fle Salt, these turkey meat­balls are packed with hearty Win­ter fla­vors. Then there’s the vel­vety Sage and Sun Dried Toma­to Cream Sauce to bring it up a notch. I like to serve these moist and fla­vor­ful turkey meat­balls with quinoa and steamed or sat­ueed kale for a per­fect­ly bal­anced healthy Win­ter meal. 

Herby Turkey Meatballs are a delicious, warm, and savoury meal for those Winter days

Sage, Rosemary, & Sun Dried Tomato Turkey Meatballs

(Adapt­ed from Paleo Gluten Free Eats)(Serves 4–6, Dif­fi­cul­ty- Easy)

Ingredients

For The Meat­balls: 
  • 1lb nat­ur­al or organ­ic ground turkey
  • 1/2 c onion, grat­ed or fine­ly chopped
  • 2 cloves gar­lic, minced
  • 1/3 c almond meal
  • 1 egg, scram­bled
  • 2 Tbsp fresh sage, chopped
  • 1 Tbsp fresh rose­mary, chopped
  • 1 Tbsp fresh thyme, chopped
  • 1/2 tsp black truf­fle salt
  • 1/2 tsp sea salt
  • 1/2 tsp red chile flakes
  • cracked black pep­per
  • olive oil spray for cook­ing
  • quinoa or cau­li­flower rice for serv­ing
  • fresh chopped pars­ley to gar­nish
For the Sauce: 
  • 2 Tbsp extra vir­gin olive oil
  • 1/2 yel­low onion, diced
  • 4 cloves gar­lic, minced
  • 1 Tbsp fresh sage, chopped
  • 1 Tbsp fresh rose­mary, chopped
  • 1 Tbsp fresh thyme chopped
  • 2 c home­made chick­en stock
  • 2 Tbsp arrow­root pow­der, in 1/4 c water
  • 1/2 c sun-dried toma­toes, sliced
  • 1/2 c heavy cream
  • sea salt and cracked black pep­per, to taste

Directions

Make the Meat­balls: Pre­heat oven to 375°F. Spray a muf­fin pan with olive oil. In a bowl com­bine ground turkey, onion, gar­lic, almond meal, egg, fresh herbs, salt, pep­per, and chile flakes. Form 1 1/2″ round meat­balls by scoop­ing some mix­ture into your hand and rolling until round. Place a meat­ball in each of the muf­fin inserts in the pan.  Bake for 20 min­utes, or until the meat­ball springs back with a light fin­ger poke.

Mean­while, Make the Sauce: In a deep skil­let, saute onions and gar­lic in 2 table­spoons oil (avo­ca­do or olive) on medi­um-low heat, until translu­cent, about 7–10 min­utes. Add the fresh herbs, chick­en stock, and sun-dried toma­toes. Mix the arrow­root into 1/4 cup water and add to the sauce. Cook over medi­um heat, stir­ring occa­sion­al­ly, until the sauce thick­ens slight­ly. Remove from heat and add the heavy cream. Sea­son with salt and pep­per and add meat­balls to the sauce.

Serve with cau­li­flower rice or quinoa, your veg­gie of choice (steamed or sauteed kale is my go-to), and gar­nish with fresh chopped pars­ley.

Herby Turkey Meatballs in Sun Dried Tomato Cream SauceHerby Turkey Meatballs in Sun Dried Tomato Cream Sauce

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