About
These highly seasoned meatballs are very nostalgic of your classic Thanksgiving dinner. The meatballs themselves are filled with ingredients you’d find in a stuffing, like walnuts and mushrooms. In the end, everything is coated in a thickened garlic gravy – just enough to add a touch of extra flavor to the recipe!
Ingredients
- 2 ounce chef's naturals chopped walnuts by fisher
- 3 ounce brown mushrooms (italian or crimini mushrooms), raw, high in vitamin d
- 18 ounce ground turkey
- ½ teaspoon salt
- ¼ teaspoon black pepper, ground
- ¼ teaspoon thyme, dried
- ½ teaspoon rosemary, dried
- ¼ teaspoon garlic, powder
- ⅛ teaspoon onion powder
- 2 tablespoon mayo
- 1 tablespoon butter, unsalted
- ¼ teaspoon garlic, fresh
- 1 tablespoon almond flour
- ½ cup chicken broth
- ⅛ teaspoon salt
- ⅛ teaspoon black pepper, ground
Instructions
- Preheat an oven to 375 degrees. Fine mince the walnuts and mushrooms and toss in a bowl.
- Mix in the ground turkey, salt, pepper, thyme, rosemary, garlic powder, onion powder, and mayo.
- Line a sheet tray with parchment paper. Use your hands to form 12, 2-inch meatballs (approx. size). Place them on the tray.
- Bake the meatballs for 45 minutes in the oven, turning over after 30 minutes.
- During the final 15 minutes of baking, make the gravy coating. Melt the butter in a small pan over low heat and toss in minced garlic. Toast the garlic until it becomes golden and fragrant.
- Stir the almond flour into the butter. When the butter turns thick, stir in the broth. Bring the pan to a simmer and cook until the sauce reduces to a thickened gravy. Stir the salt and pepper into the gravy and set aside for the gravy to thicken and cool slightly.
- Allow the meatballs to cool for 5 minutes after baking. Then, toss the meatballs in a clean bowl with the gravy until all the pieces are coated. Serve immediately.
Nutrition Facts
- Servings: 4
- Calories: 516.0kcal/2159.0kJ (per serving)
- Fat: 40.7g (per serving)
- Carbs: 4.0g (per serving)
- Protein: 35.8g (per serving)
