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Filled with fall flavors, these paleo turkey meatballs and gravy are the ultimate comfort food! They pair perfectly with mashed potatoes (or cauliflower), and they are a wonderful recipe for feeding a crowd.
Ingredients
Meatballs
2 lb ground turkey
2 eggs
1/3 cup almond flour
1 tablespoon coconut aminos
1 teaspoon dried sage
2 teaspoons dried basil
1 teaspoon onion powder
1/2 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon pepper
Gravy
3 tablespoons lard, ghee, or olive oil
4 tablespoons arrowroot starch
2 1/2 cups chicken broth, warmed
1 tablespoon coconut aminos
1/2 teaspoon dried sage
Salt and pepper to taste (I used 1/4 teaspoon salt and 1/4 teaspoon pepper)
Instructions
To make the meatballs, preheat the oven to 400 degrees F. Combine all the ingredients in a large bowl, and mix well. Shape into balls, about 2 inches in diameter, and place on a baking sheet. Bake 20-25 minutes, until fully cooked.
While the meatballs are cooking, make the gravy. Heat the lard, ghee, or olive oil over medium heat. Add arrowroot and whisk for about a minute. Slowly whisk in the warm broth, continuing to whisk until it is completely smooth. Whisking it constantly, continue cooking until it begins to thicken. Once it reaches your desired thickness, remove it from the heat and whisk in coconut aminos, sage, and salt and pepper.
Keywords: paleo turkey meatballs and gravy
