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Paleo Gnocchi with Turkey Sage Meatballs in a Mushroom Cream Sauce

 

Don't be intimidated by the list of ingredients here! They all cross over and follow a similar theme: fresh herbs with onion and garlic for flavor! Turkey meatballs get a bad rep for being dry- use ground dark turkey meat instead of white meat if you want more flavor- you can also sub it with ground chicken thighs! I've taught this recipe 3 times in the last 2 weeks to beginner private clients who are still learning how to cook...so if they can do it, you can too. Tag us @paleocollective in your instastory, seeing your creations is what keeps us going! 

 

 

Meatballs:

1 lb ground dark-meat turkey

1/4 cup finely chopped white onions

1/4 cup almond flour

1/4 cup fresh sage finely chopped

2 cloves of garlic minced

1 tbsp fresh thyme

1 tbsp fresh rosemary finely chopped

1 tsp pink salt

1/2 tsp red chilli flakes

12 tsp pepper

 

1 pack of Cappello's paleo gnocchi (cooked following instruction on the packet, takes only a few minutes) or skip for a low carb meal and do spiralized vegetables or greens!

 

Mushroom cream sauce:

2 cups sliced cremini mushrooms

1 can full fat coconut milk

1/2 cup white onions chopped

2 tbsp of ghee plus a drizzle of olive oil for cooking

3 cloves of garlic minced

1/8 cup fresh sage finely chopped

1 tbsp fresh thyme

1 tbsp fresh rosemary finely chopped

2 tbsp of arrowroot flour (mixed in with about 1/4 cup of cold water)

salt and pepper to taste

 

Curly parsley for garnish

 

INSTRUCTIONS

 

MAKE YOUR BASIC MEATBALLS

All you have to know is:

1. Combine everything in bowl and roll into balls

2. bake it at 375F for 20 minutes on parchment paper (oiled with avocado oil) break one open to make sure it's not longer pink and cooked through

 

COOK YOUR GNOCCHI 

(gnocchi is done when it floats to the top of the pot. This takes only a few minutes)

 

MAKE YOUR MUSHROOM CREAM SAUCE

1. In a large pan on medium heat melt your ghee with olive oil and sautee your onions and garlic until translucent 

2. Add your sage, rosemary, and thyme and stir for 2 minutes

3. Add your mushrooms and sautee until they are soft

4. Pour your coconut milk and stir till everything is well combined. Add salt and pepper to taste and reduce your heat to a simmer

5. In a small bowl, combine your arrowroot and water. Slowly whisk in the mixture into the center of your sauce- notice your sauce will immediately start thickening. Slowly do this as you don't want to pour in too much of the arrowroot mixture and end up with an overly thick gelatinous sauce

6. Turn off the heat, add your turkey meatballs and gnochii into your sauce.

7. Garnish with chopped parsley and serve!

 

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