Turkey Sausage Meatballs In Sage Cream Sauce

Turkey Sausage Meatballs In Sage Cream Sauce

Inconceivably simple stove heated Paleo turkey meatballs and sage cream sauce. (Gluten free, whole30, paleo). Ideal for a weeknight supper or breakfast! On the table in under 25 minutes!

Breakfast meatballs. Is that a thing? If not, I simply made it a thing today. Furthermore, no second thoughts, in light of the fact that these were DELICIOUS! Stuffed loaded with crisp rosemary, sage, and thyme-you're going to adore them (or if nothing else, I trust you do… 🙂 ).

I resemble, waaaay into flavorful morning meals! The manner in which I see things, it resembles, spare best for last; increasingly like have the best for breakfast, at that point do that again for lunch, and on rehash for supper!

Appetizing morning meals are my jam. Regardless of whether that is from long periods of my Mom ingraining this into my head as a child swapping out of dishes of grain for dishes of soup. Or on the other hand only the way that I adore, love kale, avocados, and greens, and two dinners every day with them sufficiently isn't!

Anyway,… Things kinda spiraled and gained out of power as should be obvious… flavorful breakfast meatballs with cream sauce (gracious it's great!). Furthermore, on the off chance that you are a little bashful about attempting appetizing for breakfast, this formula can be served over a bed of sautéed kale and cauliflower rice for lunch or supper!

Turkey Sausage Meatballs In Sage Cream Sauce




  • 1 lb ground turkey
  • 1/2 cup white onion chopped
  • 1/4 cup almond flour
  • 1/4 cup fresh sage chopped
  • 3 medium cloves garlic minced
  • 1 tablespoon fresh rosemary chopped
  • 1 tablesopon fresh thyme chopped
  • 1/2 teaspoon truffle salt or sea salt
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon red pepper flakes
  • 1-2 tablespoons avocado oil for cooking


  • 2 cups full fat coconut milk be sure to use full fat canned coconut milk (otherwise, the sauce won't be thick and creamy). I used Chaokoh brand.
  • 1/2 small white onion chopped
  • 1 tablespoon fresh rosemary
  • 1 tablespoon fresh thyme
  • 1 tablespoon fresh sage chopped
  • 2 medium cloves garlic minced
  • canned sun-dried tomatoes to taste preference
  • sea salt or truffle salt, to taste
  • black pepper or red chili flakes, to taste


  1. Preheat oven to 375F. Line a baking tray with parchment paper and drizzle it with avocado oil (about 1-2 tablespoons).
  2. In a bowl combine all ingredients for the meatballs (except the oil).
  3. Form 1 1/2" round meatballs by scooping some mixture into your hand and rolling until round. Place the meatballs on the baking tray with parchment paper and roll lightly in avocado oil (that is already on the tray). Bake on 375F for 20 minutes until golden.
  4. In a pan saute onions and garlic for the sauce in 2 tablespoons oil (avocado or olive). Once the onions and garlic are golden brown add in the rest of the ingredients for the sauce and heat until simmering. Then take off the heat and pour over meatballs.
  5. To make this a complete meal I love sautéing 4 cups cauliflower rice with 4 cups kale and serving the meatballs alongside (or over) the veggies.

Read more our recipe : Whole30 Sloppy Joe Bowls

Post a Comment