In an interesting turn of events, the weather outside is GLORIOUS! high 50’s, low 60’s. The groundhog did not see his shadow, the snow has melted, and hopefully we don’t get much bad weather from here on out. It certainly feels like the twilight zone, especially with the full moon coming out tonight. After a super fast weekend, I’m ready for some good weather.
I’ll keep this short and sweet — this weekend I had some time to make some glorious little meatballs, and because I couldn’t decide what I wanted, I decided to make two different kinds. Praise be, especially when your turkey meatballs don’t turn out dry. The first one I’ll share with you is below 🙂
Mushroom and Sage Roasted Turkey Meatballs
Prep time: 20 min
cook time: 30 min
- 1 lb ground turkey
- 1/2 cup almond flour
- 1 egg
- 2 tbsp finely chopped fresh sage, divided
- 1 cup baby bella mushrooms, chopped
- 1 small/medium sized yellow onion, chopped
- 1 garlic clove, finely minced or pressed
- 1 can of coconut milk, shaken
- 1/2 tsp salt, plus more to taste
- 1/2 tsp pepper
- Pinch of other thickening gluten free alternative flour, such as potato or tapioca flour
- In a skillet over medium heat, sauté your chopped onion until translucent, stirring frequently to avoid burning — about 4-5 min. Add your garlic, continuing to stir. Next, add your mushrooms and Add a pinch of salt and pepper to season. Sauté, uncovered, until onions start to brown. Remove from heat and set aside.
- Next, in a large mixing bowl, add your turkey, half of your sautéed onion and mushrooms, egg, almond flour, 1 tbsp of sage, salt and pepper — mix thoroughly. If the mixture looks too wet, add more almond flour, 1 tbsp at a time, while stirring.
- Preheat your oven to 375 degrees F. On a parchment lined or greased baking sheet, roll your mixture into your preferred meatball size. I used a cookie scooper, making meatballs about 1.5in in diameter. Space evenly on the baking sheet.
- Bake until golden brown, about 20 minutes. The internal temperature should be 155 degrees.
- Meanwhile, as the meatballs are baking, add your remaining sage to your skillet of mushroom and onion, over low heat. Add your coconut milk and stir. Allow to simmer for about 5-7 minutes, until the sauce has now thickened slightly. If it’s still runny, feel free to sprinkle in some of your thickening flour, and stir well to combine.
- Once meatballs are done cooking in the oven, carefully add them to your sauce pan, and gently stir to coat meatballs. Allow them to simmer for another 3-4 minutes.
- Remove from heat and serve.