A yummy and easy recipe packed with flavor!
Serves: 4, Prep Time: 20 minutes, Total Time: 4 hours 30 minutes.
Ingredients
1 lb. extra lean ground turkey
½ cup parsley (chopped and divided)
1 tsp. onion powder
¾ tsp. sea salt
3 cups mushrooms (sliced)
1 white onion (chopped)
½ cup canned coconut milk
3 tbsps. coconut aminos (or tamari)
Directions
In a bowl, mix together the ground turkey, half of the parsley, onion powder and salt. Form meatballs about 1-inch in diameter.
Place mushrooms, onion, coconut milk and coconut aminos into the bottom of the slow cooker. Set meatballs on top. Cover with lid and cook on low for 6 to 8 hours, or on high for 4 hours (or until meatballs are cooked through).
Once meatballs are cooked through, use a slotted spoon to lift them out of the slow cooker into a serving dish. Set aside.
Transfer the cooked mushrooms, onion and coconut milk from the bottom of the slow cooker into a blender and puree into a gravy. Once smooth, pour it over top of the meatballs. Garnish with remaining parsley. Enjoy!
Chef's Tip: Serve it with: spaghetti squash, pasta, cauliflower rice or zucchini noodles. These are also great served as an appetizer!
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