Ingredients

The following ingredients have 8 Servings
  • 1 tbs + 1 tsp oil (oil or butter)
  • 1 1/2 cups finely diced sweet onion
  • 1 clove of garlic (minced)
  • 1 lb. ground turkey (I used a light & dark meat mix with 6% fat)
  • 1 egg
  • 3/4 cup bread crumb
  • 1/2 tsp Kosher or sea salt
  • 1/2 tsp fresh thyme leaves
  • 1/2 tsp Worcestershire sauce
  • few grinds of fresh black pepper
  • 1 clove of garlic (minced)
  • 1 cup low sodium chicken stock
  • 1/4 cup almond butter (I used a semi-chunky one)
  • 2 cups low fat buttermilk
  • 1/4 cup chopped sun-dried tomatoes (firmly packed)
  • 2-3 tbs chopped fresh basil

Instruction

  • Put 1 tsp of oil in large skillet over med heat. Once hot add onion & garlic. Saute until onions are cooked through, then remove from heat to cool.
  • Place turkey, egg, bread crumbs, salt, thyme and Worcestershire in large bowl. Add a few grinds of fresh pepper and the cooked onions and garlic. Mix thoroughly by hand.
  • Roll the mixture into small meatballs. (around 1 - 1 1/4 inches in diameter)
  • Put a 1/2 tbs of oil in skillet, over med-high heat. Add half the turkey meatballs. Turn as each area of the meatball browns. Remove meatballs, to bowl. Then add the remaining 1/2 tbs of oil and cook the remaining turkey meatballs. When they are nearly done add the garlic for sauce, and stir gently to cook.
  • While meatballs are cooking, whisk the almond butter into the stock.
  • Once the garlic is cooked put the first batch of meatballs back in pan with the rest, and add the stock, buttermilk, sun-dried tomatoes and basil. Stir.
  • Once the sauce starts to bubble, reduce heat to simmer.
  • Sauce should reach ideal thickness in 45-60 minutes.
  • Serve over rice, noodles, or starch of choice.