Stuffed Turkey Meatballs With Gravy and Brussels Sprouts
- 3 lbs. ground turkey
- 3 pasture-raised eggs
- 2 onions, finely chopped
- 4 garlic cloves, finely chopped
- 1 cup dried cranberries
- ½ cup chopped pecans
- 2 tsp chopped sage
- 1 tsp chopped rosemary
- 3 tsp sea salt
- 2 tsp black pepper
- 1 tsp cinnamon
- 5 tbsp grass-fed ghee
- 1 ½ cups chopped sourdough bread
- 1 tbsp olive oil
- Sea salt and pepper
- 1 BPA-free 15-oz. can organic pumpkin puree
- 1 ½ cups vegetable or bone broth
- 1 cup grass-fed gorgonzola cheese
- 4 sage leaves, finely chopped
- 1 tsp dried thyme
- 1 tsp black pepper
- Sea salt to taste
- Dash of 100% pure maple syrup, if desired
- 2 lbs. halved brussels sprouts
- ¼ cup avocado oil
- 3 minced garlic cloves
- ½ tsp red pepper flakes
- Sea salt and pepper to taste preference
- Zest of ½ a lemon
- Preheat the oven to 350 degrees.
- Place chopped sourdough bread on a sheet pan and coat with olive oil, sea salt, and pepper.
- Bake until lightly browned, roughly six to seven minutes.
- Remove and let cool.
- Add chopped bread to a food processor and pulse until coarsely ground.
- In a big bowl, combine ground turkey, bread crumbs, eggs, vegetables, nuts, herbs, and spices, and mix well with your hands to make sure all ingredients are well combined.
- Create roughly two-inch wide meatballs.
- Heat a large cast iron skillet to medium-high heat, and melt ghee.
- Place meatballs in skillet for a quick sear, roughly two to three minutes per side. You want a nice light brown color.
- Place skillet and seared meatballs into the oven for 15 to 20 minutes. The internal temperature should be 165 degrees when cooked.
- Remove and serve with pumpkin gravy.
- Combine pumpkin, broth, herbs, and pepper in a saucepan over medium-high heat. Once bubbling, bring to low heat.
- Add in gorgonzola cheese and and stir frequently until cheese is entirely melted and incorporated into the sauce.
- Add sea salt to taste preference, and if you want a more sweet and savory gravy, add a little maple syrup.
- Serve on top of meatballs.
- Preheat oven to 450 degrees.
- Toss all ingredients except lemon zest in a bowl, and transfer to a parchment paper lined baking sheet.
- Roast for 20 to 25 minutes, until deeply browned. (Move the brussels sprouts around halfway through cooking time).
- Remove and zest lemon on top.
- Serve aside meatballs and pumpkin gravy.