Savory herb infused turkey meatballs served in a coconut sage and sundried tomato cream sauce. Delicious perfectly seasoned turkey meatballs make for a great easy weeknight dinner or meal prep for the week. So easy to make, Whole30, Gluten Free, Healthy food that makes you feel good. It doesn’t get much simpler than this!

Turkey is such a great source of protein and I have to admit, we usually only eat turkey around the holidays since ground turkey can be very bland and dry. We came up with a healthy easy recipe that tastes good and will make you wanting more!

The fresh herbs used really enhance the ground turkey and make the meatballs taste fresh. We added fresh thyme, fresh rosemary and fresh sage mixed together with chopped celery, onion and spices, the perfect flavour combinations that work so well with turkey.

Because turkey can be very dry, we served these meatballs in a creamy coconut sauce that is simmered to perfection! The fresh garlic, herbs, sundried tomatoes work so well together and of course the longer you let this simmer the better the flavours get, they just intensify so if you plan on making this as your weekly meal prep, your in for a treat! They just get better and better each day ..mmm

We hope you enjoy this delicious Whole30 recipe.

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Print Recipe

HEALTHY TURKEY MEATBALLS IN COCONUT CREAM SAUCE

Savory herb infused turkey meatballs served in a coconut sage and sundried tomato
cream sauce. Delicious perfectly seasoned turkey meatballs make for a great easy weeknight dinner or meal prep for the week. So easy to make, Whole30, Gluten Free, Healthy food that makes you feel good. It doesn’t get much simpler than this!

Prep Time10 minutes mins

Cook Time30 minutes mins

Total Time40 minutes mins

Course: Whole30

Servings: 2

Author: the communal feast

Ingredients

• Turkey Meatballs:
• 1 tbsp olive oil
• 1 lb ground turkey
• ½ cup white onion
• ¼ cup fresh chopped sage
• 2 tbsp fresh chopped rosemary
• 4 cloves of garlic minced
• ½ cup celery chopped
• 2 tsp ground mustard
• 2 tsp red pepper flakes
• 2 tsp ground savory
• 1 tbsp freshly cracked pepper
• 1 tsp sea salt
• Coconut cream sauce:
• 2 cans full fat coconut milk
• ¼ cup yellow onion chopped
• 4 cloves of garlic minced
• 1 tbsp fresh thyme
• 1 tbsp fresh sage chopped
• 1 tbsp fresh rosemary chopped
• 1 tsp lemon zest
• ¼ cup sundried tomatoes chopped
• 2 tsp red pepper flakes
• Salt & pepper to taste

Instructions

Prep the meatballs:

• 1. Preheat oven to 375F. Line a baking tray with parchment paper.
• 2. In a bowl combine all ingredients for the meatballs (except the oil).
• 3. Scoop mixture into your hand and roll until round, about 1 1/2" round meatballs. . Place the meatballs on the baking tray with parchment paper. Lightly drizzle olive oil over the meatballs.
• 4. Bake on 375F for 20 minutes until golden, turning half way. (Ensure sides turn golden brown)

To make the coconut cream sauce:

• 1. In a pan, add 1 tbsp olive oil and sauté the onions. Once the onions start to brown, add in the garlic and stir util fragrant for about 2 minutes. Next add in the rest of the ingredients for the sauce and heat until simmering. (About 10 minutes)
• 2. Once the sauce is simmering and starts to thicken, add in your meatballs and let simmer for about 3 minutes.
• 3. Serve warm on its own or alongside some veggies to keep this meal Whole30. If you’re not Whole30, feel free to serve this with warm bread for dipping.