Turkey Meatballs Braised in Tomato Sauce
These super flavorful turkey meatballs are delicious served over sweet potato noodles. They're Paleo and Whole30-compliant.
For the Meatballs
- 2 tbs Lard or other cooking fat
- 1 small yellow Onion (grated)
- 2 large Carrots (peeled and grated)
- 2 cloves Garlic (minced)
- 1 tsp Dried Oregano
- 2 tsp Sea Salt
- 2 lb Ground Turkey Thighs
- 1 cup Almond Flour
- 2 Eggs (or 1/2 cup Unsweetened Apple Sauce)
- 2 tsp Fresh Sage (chopped)
- 1/2 tsp Freshly Ground Pepper
For the Sauce
- 56 oz Diced Tomatoes (with their juices)
- 2 cloves garlic (minced)
- 1 tsp Dried Basil
- 1/2 cup Olive Oil
- Salt and Pepper to taste
In a large pot over medium-high heat, melt the lard. Add the onion, carrots, garlic, dried oregano, 1 tsp salt, and freshly ground pepper to taste. Cook, stirring, until soft, about 5 minutes. Remove from pot and put into a large bowl.
Add the ground turkey thighs, almond flour, eggs, sage, the remaining salt and approx 1/2 tsp freshly ground black pepper to the bowl and mix with your hands. Form the mixture into meatballs, about the size of golf balls.
In the same pot you cooked the onion/carrot mixture in, add the tomatoes, garlic, dried basil, olive oil, and salt and pepper to taste. Mix and cook over medium-high heat until boiling.
Add the meatballs to the sauce and turn the heat down to a simmer. Simmer for 30 minutes.
Serve over sweet potato noodles, spaghetti squash, or mashed cauliflower.
Leave a comment below or share a photo on Instagram and tag me @thrivingonpaleo !