Ingredients
Meatballs
- 1 lb ground turkey
- 1/2 cup white onion, chopped
- 1/4 cup almond flour
- 1/4 cup fresh sage, chopped
- 3 medium cloves garlic, minced
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 1/2 teaspoon truffle salt or sea salt
- 1/2 teaspoon sea salt
- 1/2 teaspoon red pepper flakes
- 1-2 tablespoons avocado oil for cooking
Sauce
- 2 cups full fat coconut milk (canned)
- 1/2 small white onion, chopped
- 1 tablespoon fresh rosemary
- 1 tablespoon fresh thyme
- 1 tablespoon fresh sage, chopped
- 2 medium cloves garlic, minced
- Canned sun-dried tomatoes, to taste
- Sea salt or truffle salt, to taste
- Black pepper or red chili flakes, to taste
Instructions
- Preheat and prepare baking tray: Preheat your oven to 375°F (190°C). Line a baking tray with parchment paper and drizzle it evenly with 1-2 tablespoons of avocado oil.
- Form meatballs: In a mixing bowl, combine ground turkey, chopped onion, almond flour, fresh sage, garlic, rosemary, thyme, salt (truffle or sea salt), and red pepper flakes. Mix well until evenly incorporated. Using your hands, scoop about 1 1/2-inch portions of the mixture and roll them into round meatballs. Place them on the parchment-lined tray and lightly roll them in the avocado oil coating the tray to ensure a light glaze.
- Bake meatballs: Place the tray in the oven and bake for 20 minutes or until the meatballs are golden brown and cooked through.
- Prepare sage cream sauce: While the meatballs bake, heat 2 tablespoons of avocado or olive oil in a pan over medium heat. Add the chopped onion and garlic, sautéing until they are golden brown and fragrant. Then add the fresh rosemary, thyme, sage, canned sun-dried tomatoes, and full-fat coconut milk. Season with sea salt or truffle salt and black pepper or red chili flakes to taste. Allow the sauce to heat until it reaches a gentle simmer, then remove from heat.
- Serve: Pour the warm sage cream sauce over the baked turkey meatballs. For a complete meal, serve with sautéed cauliflower rice and kale or your preferred vegetables.
Notes
- Use full-fat canned coconut milk to ensure the sauce thickens properly and becomes creamy.
- Adjust red pepper flakes and chili flakes according to your preferred spice level.
- For an extra aromatic flavor, consider using truffle salt where noted.
- This dish pairs well with sautéed cauliflower rice and kale for a nutritious, paleo-friendly meal.
- Store leftover meatballs in the refrigerator for up to 3 days or freeze for longer storage.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
