Stuffed Turkey Meatballs With Gravy and Brussels Sprouts

Stuffed Turkey Meatballs With Gravy and Brussels Sprouts
 
Serves six
Ingredients
Meatballs
  • 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
Gravy
  • 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
Brussels sprouts
  • 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
Instructions
Meatballs
  1. Preheat the oven to 350 degrees.
  2. Place chopped sourdough bread on a sheet pan and coat with olive oil, sea salt, and pepper.
  3. Bake until lightly browned, roughly six to seven minutes.
  4. Remove and let cool.
  5. Add chopped bread to a food processor and pulse until coarsely ground.
  6. 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.
  7. Create roughly two-inch wide meatballs.
  8. Heat a large cast iron skillet to medium-high heat, and melt ghee.
  9. Place meatballs in skillet for a quick sear, roughly two to three minutes per side. You want a nice light brown color.
  10. Place skillet and seared meatballs into the oven for 15 to 20 minutes. The internal temperature should be 165 degrees when cooked.
  11. Remove and serve with pumpkin gravy.
Pumpkin gravy
  1. Combine pumpkin, broth, herbs, and pepper in a saucepan over medium-high heat. Once bubbling, bring to low heat.
  2. Add in gorgonzola cheese and and stir frequently until cheese is entirely melted and incorporated into the sauce.
  3. Add sea salt to taste preference, and if you want a more sweet and savory gravy, add a little maple syrup.
  4. Serve on top of meatballs.
Brussels sprouts
  1. Preheat oven to 450 degrees.
  2. Toss all ingredients except lemon zest in a bowl, and transfer to a parchment paper lined baking sheet.
  3. Roast for 20 to 25 minutes, until deeply browned. (Move the brussels sprouts around halfway through cooking time).
  4. Remove and zest lemon on top.
  5. Serve aside meatballs and pumpkin gravy.

 

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