Turkey Meatballs in Creamy Sage Sauce

Ingredients

Meatballs

• 1 lb ground turkey

• 1/4 cup almond flour

• 1/4 cup fresh sage, chopped

• 1 tbsp fresh rosemary, chopped

• 1 tbsp fresh thyme, chopped

• 1 clove garlic, grated

• 1 shallot or 1/4 onion, finely diced

• 1/2 tsp sea salt

• 1/2 tsp red pepper flakes

Creamy Sage Sauce

• 1 tbsp avocado oil

• 1/2 onion, diced

• 3 cloves garlic, minced

• 1 cup sun-dried tomatoes in oil, drained and chopped

• 1 tbsp fresh rosemary, chopped

• 1 tbsp fresh thyme, chopped

• 2 tbsp fresh sage, chopped

• 1 14 oz can unsweetened coconut milk

• 2 cups spinach, or leafy green of choice

• salt and pepper, to taste

Instructions

Meatballs

1. Preheat oven to 375º. Combine meatball recipes in a large bowl. Using wet hands, about 2 tbsp of the mixture into meatballs, and place on a parchment paper lined baking sheet. Bake for 20 minutes, or until meatballs reach an internal temperature of 165º.

Creamy Sage Sauce

1. While the meatballs are baking prepare the sauce.

2. Heat a large saucepan over medium heat. Add avocado oil. Once hot, add the chopped onion and garlic. Cooking until onion has softened and is translucent about 5 minutes. Add the thyme, rosemary, sage, and sun-dried tomatoes to the pan. Pour in the coconut milk and bring to a simmer.

3. Add spinach to the sauce and stir, simmering until thickened. Season with salt and pepper, to taste. Stir in the meatballs.

4. Serve over rice, pasta, or mashed potatoes.

Serves: 4 Time: 35 minutes  Calories: 511 Protein: 36g Carbs: 14g Fat: 35g

MEAL PREP NOTE: Allow the meatballs to cool and pour into a tupperware container with a tight-fitting lid. Freeze for up to three months. Thaw in the fridge overnight. Place thawed meatballs and sauce in a saucepan with a tight-fitting lid. Bring to a simmer, cover, and steam meatballs for 10-15 minutes, until warmed through.

SUBSTITUTION NOTE: if you don’t want to use fresh herbs sub with dried herbs. For every one 1 tbsp of fresh herbs use 1 tsp dried herbs.