white onion
CategoryTurkey Sausage Meatballs In Sage Cream Sauce
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Unbelievably easy oven baked Paleo turkey meatballs and sage cream sauce. (Gluten free, whole30, paleo). Perfect for a weeknight dinner or breakfast! On the table in LESS than 25 minutes!
Print Recipe Turkey Sausage Meatballs In Sage Cream Sauce Unbelievably easy oven baked Paleo turkey meatballs and sage cream sauce. (Gluten free, whole30, paleo). Perfect for a weeknight dinner or breakfast! On the table in LESS than 25 minutes! 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 tablesopon 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
- 2 cups full fat coconut milk be sure to use full fat canned coconut milk (otherwise, the sauce won't be thick and creamy). I used Chaokoh brand.
- 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 preference
- sea salt or truffle salt, to taste
- black pepper or red chili flakes, to taste
Rating: 3.77
You: Rate this recipe! Info Cook Time 20 minutes Prep Time 10 minutes Servings meatballs MetricUS Imperial Course Main Dish Votes: 184
Rating: 3.77
You: Rate this recipe! 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 tablesopon 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
- 2 cups full fat coconut milk be sure to use full fat canned coconut milk (otherwise, the sauce won't be thick and creamy). I used Chaokoh brand.
- 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 preference
- sea salt or truffle salt, to taste
- black pepper or red chili flakes, to taste
- Preheat oven to 375F. Line a baking tray with parchment paper and drizzle it with avocado oil (about 1-2 tablespoons).
- In a bowl combine all ingredients for the meatballs (except the oil).
- Form 1 1/2" round meatballs by scooping some mixture into your hand and rolling until round. Place the meatballs on the baking tray with parchment paper and roll lightly in avocado oil (that is already on the tray). Bake on 375F for 20 minutes until golden.
- In a pan saute onions and garlic for the sauce in 2 tablespoons oil (avocado or olive). Once the onions and garlic are golden brown add in the rest of the ingredients for the sauce and heat until simmering. Then take off the heat and pour over meatballs.
- To make this a complete meal I love sautéing 4 cups cauliflower rice with 4 cups kale and serving the meatballs alongside (or over) the veggies.
Zesty Whole30 Salmon Cakes With Lemon Garlic Asparagus
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Z herb salmon burgers with lemon asparagus and tzatziki sauce! An easy and delicious whole30 meal that is ready in 20 minutes! Paleo, whole30, and a whole lot of fresh flavor.
Print Recipe Best Whole30 Zesty Salmon Burgers Zesty herb salmon burgers with lemon asparagus and tzatziki sauce! An easy and delicious whole30 meal that is ready in 20 minutes! Paleo, whole30, and a whole lot of fresh flavor. Ingredients Salmon Bugers- 1 6oz. can wild alaskan salmon or fresh salmon, which would be bomb!
- 1 medium egg
- 1 tablespoon arrowroot flour
- 1/4 cup white onion minced
- 1/4 cup lemon juice or juice from one small lemon
- 2 tablespoons fresh minced parsley
- 1 large garlic clove minced
- 1 tablespoon lemon zest about 1 small lemon
- 1/2 teaspoon sea salt
- fresh cracked pepper
- 1 tablespoon olive oil for cooking
- 1 bunch organic asparagus
- 1 tablespoon lemon zest
- 2 tablespoons minced white onion
- 2 tablespoons olive oil for cooking
- 1 clove garlic minced
- salt & pepper to taste
- 1 whole lemon cut into 1/4" rounds
- 1/2 cup paleo mayonnaise
- 3 tablespoons fresh minced parsley
- 1 tablespoon apple cider vinegar
- 1 tablespoon water
- 1/2 tablespoon lemon zest
- 1 clove garlic
- 1/2 teaspoon sea salt
- fresh cracked pepper to taste
Rating: 3.42
You: Rate this recipe! Info Cook Time 15 Minutes Prep Time 20 Minutes Servings Burgers MetricUS Imperial Course Main Dish Votes: 69
Rating: 3.42
You: Rate this recipe! Ingredients Salmon Bugers
- 1 6oz. can wild alaskan salmon or fresh salmon, which would be bomb!
- 1 medium egg
- 1 tablespoon arrowroot flour
- 1/4 cup white onion minced
- 1/4 cup lemon juice or juice from one small lemon
- 2 tablespoons fresh minced parsley
- 1 large garlic clove minced
- 1 tablespoon lemon zest about 1 small lemon
- 1/2 teaspoon sea salt
- fresh cracked pepper
- 1 tablespoon olive oil for cooking
- 1 bunch organic asparagus
- 1 tablespoon lemon zest
- 2 tablespoons minced white onion
- 2 tablespoons olive oil for cooking
- 1 clove garlic minced
- salt & pepper to taste
- 1 whole lemon cut into 1/4" rounds
- 1/2 cup paleo mayonnaise
- 3 tablespoons fresh minced parsley
- 1 tablespoon apple cider vinegar
- 1 tablespoon water
- 1/2 tablespoon lemon zest
- 1 clove garlic
- 1/2 teaspoon sea salt
- fresh cracked pepper to taste
- Combine all the ingredients for the salmon burger in a medium size bowl. Mash everything together with a large fork.
- Heat a large fry pan over medium heat on the stove. Drizzle the pan with 1 tablespoon olive oil.
- Separate the salmon burger mix into four burgers on the fry pan and cook for about 3 minutes on each side until golden brown.
- On the stove, heat a large fry pan on medium heat. Add everything for the asparagus and cook for about 14 minutes (stirring occasionally).
- Combine everything for the sauce in a blender or food processor. Blend until smooth.
- Plate everything and serve!