Turkey Meatballs in Sun-dried Tomato, Almond Buttermilk Sauce
Turkey Meatballs in Sun-dried Tomato Almond Buttermilk Sauce is an easy healthy recipe.
Prep Time 12minutes
Cook Time 1hour15minutes
Author Robin Gagnon
1tbs+ 1 tsp oiloil or butter
1 1/2cupsfinely diced sweet onion
1lb.ground turkeyI used a light & dark meat mix with 6% fat
1/2tspKosher or sea salt
1/2tspfresh thyme leaves
few grinds of fresh black pepper
Sun-Dried Tomato Almond Buttermilk Sauce
1cuplow sodium chicken stock
1/4cupalmond butterI used a semi-chunky one
2cupslow fat buttermilk
1/4cupchopped sun-dried tomatoesfirmly packed
2-3tbschopped fresh basil
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.