TURKEY MEATBALLS IN CREAMY MUSHROOM SAGE GRAVY (DAIRY-FREE)

Turkey Meatballs in Creamy Mushroom Sage Sauce - Olivia Adriance

5 from 2 votes

TURKEY MEATBALLS IN CREAMY MUSHROOM SAGE GRAVY (DAIRY-FREE)

It’s giving Thanksgiving dinner without all the effort! These meatballs are savory, cozy, and reminiscent of everyone’s favorite food holiday. A much easier choice for Friendsgiving.

Prep Time15

Cook Time25

Total Time40

Course: Main Course

Cuisine: American

Keyword: Ground turkey, Ground turkey recipes, Meatball recipes, Thanksgiving recipes, Turkey meatballs

Servings:

Author: Olivia Adriance

Ingredients

Meatballs:

1 pound ground turkey
½ cup onion, small diced
3 cloves garlic, minced
1 egg
¼ cup almond flour
1 tablespoon poultry seasoning
½ teaspoon salt
¼ teaspoon pepper
2 tablespoons avocado oil

Sauce:

2 tablespoons avocado oil
1 onion, diced
1 pound baby bella mushrooms, sliced thick
2 cloves garlic, minced
1 tablespoon fresh thyme leaves, roughly chopped
2-3 tablespoons fresh sage leaves, roughly chopped
1 cup chicken broth
2 tablespoons tamari
½ cup coconut cream
2 tablespoons arrowroot starch (or thickener of choice)
Salt and pepper to season

For Serving:

Fresh parsley

Instructions

To a large bowl, add the turkey, onion, garlic, egg, almond flour, seasoning, and salt, and pepper. Mix gently until just combined.
Using damp hands, form the mixture into 2-inch meatballs. Damp hands keep the meat from sticking too much.
In a large skillet, heat the oil over medium heat until it shimmers. Add the meatballs, working in batches as needed so as not to overcrowd the pan, and cook on three sides until golden brown, 2 to 3 min per side.
Remove the meatballs from the skillet and add 2 more tablespoons of avocado oil.
Add the mushrooms and onions, spreading them out as much as possible, and allow them to cook, stirring infrequently, for about 7 minutes until the onions are softened and the mushrooms are mostly golden (Note: Do not salt them at this point! They will sweat and steam and not get as golden brown.)
Stir in the garlic, sage, thyme, and 1 teaspoon of salt and allow to cook for 1 to 2 more minutes.
Add the tamari, 3/4 of the chicken broth, and the coconut cream to the skillet, stirring to deglaze any bits that have stuck to the bottom.
Add the arrowroot starch to the remaining broth and whisk until no lumps remain. Pour the starch mixture over the mushrooms and stir to combine.
Let simmer for 2 to 3 minutes while the mushroom gravy thickens, then return the meatballs to the skillet.
Reduce the heat to low and simmer for 5 more minutes, tossing the meatballs occasionally in the sauce.
Serve with fresh parsley and enjoy!

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