whole30 turkey meatballs and gravy

Apr 4, 2017

whole30 turkey meatballs and gravy
I am always looking to throw a new dinner into the mix, and these turkey meatballs with gravy have become the new favorite. When I posted them on snapchat I got asked what I made the gravy with, and it is made with coconut milk. But the response was "oh, I don't really like coconut". Well, trust me when I tell you, you would never know! Chris hates coconut. Hates it with a passion. Which kind of sucks for him because many a things are made with coconut milk and flour on whole30. But he never even tastes a hint of it in the food. This recipe is obviously to feed a big family, so you might have to adjust it. Or you will have some amazing leftovers! The gravy keeps really well, and is great on eggs in the morning. And for the record, I do not measure anything when I am cooking. That is probably why I enjoy cooking over baking. But I tried my very best to get some pretty good measurements. 
whole30 turkey meatballs and gravy

Ingredients:

Turkey Meatballs:

2 pounds ground turkey
1/2 large onion grated
4 garlic cloves finely chopped or pressed
3 tablespoons Italian parsley
2 tablespoons Italian seasonings
2 tablespoons dijon mustard (if doing whole30 check the label)
1 egg
1/2 cup coconut flour
3/4 tablespoons salt
1/4 tablespoons pepper

Gravy:

2 cans full fat coconut milk (double check label for whole30)
1/4 cup coconut aminos
2 tablespoons arrowroot (if not doing whole30 you can just use corn starch to thicken the sauce)
1/2 tablespoon garlic powder
1/2 tablespoon onion powder
salt and pepper to your liking

Heat your oven to 375

In a big mixing bowl, grate your onion. Add in all the other ingredients for the meatballs and use your hands to really get in there and mix it up. In a large skillet over medium high heat, add a few tablespoons of olive oil, and a tablespoon of ghee if you have it. Form your meatballs and add them to the skillet, cooking for 5-6 minutes. I turn them only once to get a nice crust on the outside. Then add them to a baking sheet. You will probably have to cook them in batches. Once done bake them for 15-20 minutes. 

With your skillet still hot add in your arrowroot and whisk it around in the pan drippings. Then add in your cans of coconut milk, stirring to combine all the fat. Add in the coconut aminos and the other seasonings. Bring to a slow boil, then back it down to a simmer and let it thicken. I usually taste it at this point....and add in more pepper. 

Once the meatballs are done, remove the gravy from the heat and toss in your meatballs. Coat them all with the gravy and then plate them up! 

We usually have a chopped brussels sprout salad with it, but this would be so good over egg noodles or rice! 

And that's it! 

4 comments:

  1. 10 years ago when I graduated college, my mother emptied out her secondary spice cupboard and gave me hoards of spices for my new apartment. Including arrowroot, which already looked like it was from the 1990s. That damn bottle moved with me through 3 apartments and then a house and I FINALLY threw it out last move because I'd never used it. Then I read this recipe and its looks freaking delicious and I'm thinking DAMMIT NOW I NEED THAT ARROWROOT

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  2. Hmm. I mean I was all about it and then saw all the coconut this and coconut that and I hate coconut? Probably can't taste that flavor though I bet? They look delicious! Just afraid of the coconut. Now I'm singing a song from Moana....

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  3. Dane would INHALE THESE. Like seriously, inhale. I'm thinking of making a batch for him and then freezing some so he can easily grab them for work. And...I love a good brussel sprout salad! Thanks for sharing :)

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  4. Yum! These look delicious! I agree with Kait, I may have to make these and freeze them for Kyle.

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