Paleo & Gluten Free Eats

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!

CourseMain Dish

Servings	Prep Time
24meatballs	10minutes

Cook Time

20minutes

Servings	Prep Time
24meatballs	10minutes

Cook Time

20minutes

Ingredients

Meatballs

1lb ground turkey
1/2cup white onionchopped
1/4cup almond flour
1/4cup fresh sagechopped
3medium cloves garlicminced
1tablespoon fresh rosemarychopped
1tablesopon fresh thymechopped
1/2teaspoon truffle saltor sea salt
1/2teaspoon sea salt
1/2teaspoon red pepper flakes
1-2tablespoons avocado oilfor cooking

Sauce

2cups full fat coconut milkbe sure to use full fat canned coconut milk (otherwise, the sauce won’t be thick and creamy). I used Chaokoh brand.
1/2small white onionchopped
1tablespoon fresh rosemary
1tablespoon fresh thyme
1tablespoon fresh sagechopped
2medium cloves garlicminced
canned sun-dried tomatoesto taste preference
sea saltor truffle salt, to taste
black pepperor red chili flakes, to taste

Instructions

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.