Easy oven baked turkey meatballs in a creamy herb sauce.  Good for dinner over cauliflower rice, or store separate from the sauce and have on hand for quick savory breakfasts!

Prep Time: 20 minutes

Cook Time: 20 minutes



  • 1 1/12 lbs. organic ground turkey
  • 1/2 cup white onion, minced
  • 1/4 cup almond flour or cassava flour
  • 1/4 cup fresh sage, chopped
  • 3 medium cloves garlic, minced
  • 1 T. fresh rosemary, chopped
  • 1 T. fresh thyme, chopped
  • 1 tsp. sea salt
  • 1/2 tsp. red pepper flakes
  • 3-4 T. avocado or olive oil, divided


  • 1/2 small white onion, chopped
  • 2 medium cloves garlic, minced
  • 2 cups full fat coconut milk
  • 1 tablespoon fresh, rosemary
  • 1 tablespoon fresh, thyme
  • 1 tablespoon fresh sage, chopped
  • 1/4 cup sun-dried tomatoes, not oil packed (more to taste preference)
  • sea salt, to taste
  • black pepper or red chili flakes, to taste


  1. Preheat oven to 375°. Line a baking tray with parchment paper and drizzle it with avocado oil (about 1-2 tablespoons).
  2. In a small skillet, heat the remaining oil on medium heat.  Add the minced onion, and sauté until translucent and soft. Do not brown. Set aside.
  3. In a large bowl, combine all ingredients for the meatballs.  Add the minced onion with all the oil from the skillet. Mix gently with your hands.
  4. 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 oil (that is already on the tray). Bake on 375° for 15-20 minutes until golden.  Do not over bake as these will dry out quickly!
  5. For the sauce: In a pan sauté 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.
Tips and tricks!

1. Look for the combination pack herbs that have multiple types (like the ones called for in this recipe) in one box. If that isn’t available, you can substitute dry herbs at a 1:3 ratio (1 tsp. dry herbs=1T. fresh herbs).

2. Coconut milk varies by brand.  If your sauce is too thin for your liking, whisk 1-2 tsp. arrowroot powder in 1 T. water and add to simmering sauce.  Cook for 1 minute after adding.

3. 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.

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