Gluten Free Meatballs in Garlic Lemon Sauce
There is just something about a garlic and lemon combination that gets me salivating every time! These Garlic & Lemon Basil Meatballs come together quickly and have a ridiculous amount of flavor. The fresh basil adds a burst of herby flavor that cannot be beat. Theres plenty of mouthwatering sauce so that you can serve them over pasta or mashed potatoes.Â
Recipe created by our Grass Roots partner Penny's Primal. Penny is the founder, recipe creator and photographer behind Penny's Primal. The recipes she creates are Whole30, Paleo, Plant based, Gluten Free, Dairy Free and Refined Sugar Free. Join Penny over on instagram @pennysprimal or sign up for her blog at pennysprimal.com
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makes:4
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total time:45 min
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cooking difficulty:Easy
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allergens:Gluten Free
Ingredients
Utensils
- Baking sheet
- Bowl
- Skillet
Instructions
Preheat your oven to 350°F
Combine the turkey, almond flour, egg, diced onion and salt & pepper in a large bowl and mix until just combined.
Gently shape the mixture into 12 meatballs, being careful not to roll or pack them too tightly to keep them tender.
Place the meatballs on a baking sheet and bake for about 10 minutes, or until cooked through and no longer pink in the center.
While those bake, start the sauce by, melting the ghee in a large skillet over medium heat.
Add the onions and cook until translucent.
Stir in the garlic and cook for 1 minute, until fragrant.
Pour in the broth and coconut cream. Reduce the heat to low and simmer for 10 minutes.
Stir in the lemon juice, salt, and pepper. Simmer for another 5 minutes.
Transfer the cooked meatballs to the skillet and gently toss them in the sauce to coat.
Stir in the basil, then sprinkle the meatballs and sauce with paprika.
Arrange the lemon slices in the skillet and let everything simmer together for 10 minutes, allowing the flavors to meld.
Serve and enjoy!