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Turkey Meatballs in Creamy Dairy Free Sauce

Course: Dinner
Cuisine: American
Keyword: turkey meatballs, creamy dairy free sauce
Cook Time: 30 minutes
Total Time: 30 minutes
Servings: 4 servings
Author: Laureen King
Outstanding recipe for Turkey Meatballs in Dairy Free Cream Sauce is not only incredibly tasty, it is healthy!
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Ingredients

  • 1 lb ground turkey
  • ½ cup onion finely chopped
  • 1 tsp garlic finely minced about 2 cloves
  • cup panko bread crumbs
  • 2 tbsp Almond Breeze unsweetened Original Refrigerated
  • 1 tsp grated fresh lemon zest
  • ½ tsp koscher salt
  • ½ tsp pepper
  • ¼ cup fresh parsley chopped do not use stems
  • 1-2 tbsp olive oil
  • 1 cup chicken broth
  • 1 cup Almond Breeze unsweetened Original Refrigerated
  • cup sun dried tomatoes chopped
  • 1 tsp dried basil
  • 1 tbsp flour
  • salt and pepper to taste

Instructions

  • Preheat oven to 350º
  • In small bowl combine together panko bread crumbs and 2 tbsp Almond Breeze.
  • In large skillet heat 1 tbsp olive oil
  • Sauté onions until soft, about 3 minutes, add garlic and sauté for additional couple of minutes. Be sure not to burn the garlic or it will taste bitter.
  • In large bowl combine together ground turkey and bread crumbs.
  • Add sautéd onions and garlic
  • Add parsley, lemon zest, salt and pepper.
  • Roll into meatballs slightly smaller than a golf ball, should make about 16 meatballs.
  • In same skillet you used to sauté onions and garlic, heat a bit more olive oil if necessary.
  • Add meatballs browning on all sides, carefully turning meatballs so they don’t break apart.
  • When all side have been seared, transfer to baking sheet that has been sprayed with cooking oil. Bake until done (165º F) in 350 degree oven. (mine took about 13 minutes)
  • While meatballs finish cooking in oven prepare sauce.
  • After removing meatballs from skillet, add 1 cup chicken broth. Heat until boiling, be sure to scrape all those flavourful bits off bottom of pan.
  • Reduce to medium heat and add 1 cup Almond Breeze.
  • Stir in sun dried tomatoes and dried basil.
  • Season with salt and pepper
  • To thicken sauce, in small bowl stir together 1 tbsp flour and 2 tbsp chicken broth until smooth. While constantly stirring add to sauce to thicken.
  • When meatballs are done add them to the sauce.
  • Simmer on low heat for an additional 10-15 minutes stirring occasionally to coat all the meatballs with sauce.
  • Serve with side dish of your choice, I like broad noodles.