This dish is a fall favorite for my family. Definitely be sure to use dark meat turkey for maximum flavor and texture. A perfect lunch for a blustery day! And the sauce can be made on its own as a soup!
For the meatballs:
2 lbs ground dark meat turkey
1/4 cup almond flour
1 egg
1/4 cup fresh sage, chopped
1 shallot, minced
1 tbsp kosher salt
1 tsp black pepper
Preheat the oven to 350 degrees. Combine all ingredients and form 1 inch balls by hand. Place on a large rimmed sheet pan and bake for 25 minutes. Remove from sheet pan with a slotted spoon—there will be quite a bit of rendered fat.
For the sauce:
1 half of a butternut squash, peeled and cubed
16 oz chicken stock
1/4 yellow onion, finely chopped
2 cloves garlic, chopped
1/2 cup coconut milk
1 tsp cinnamon
1 tsp nutmeg
1 tsp ginger
Salt & pepper to taste
2 tbsp extra virgin olive oil
Heat the olive oil in a large saucepan. Sauté the garlic and onion over medium high heat until translucent and fragrant, about 5 minutes. Add squash, salt, and pepper to the pot and cover with the broth. Reduce heat to low, cover, and simmer for 40 minutes.
Remove from heat and blend with an immersion blender (or in a traditional blender and return soup to pot). Add coconut milk, cinnamon, ginger, and nutmeg and let simmer over low heat for two minutes. When they are out of the oven, add the meatballs to the pot and let simmer for another 5 minutes.
*Serve over zucchini noodles or alongside haricots verts and wild rice! Enjoy!