Turkey Meatballs and Crab in a Cream Sauce
An eclectic turkey meatball dish with crab, sundried tomatoes, and a sage coconut cream sauce.
Ingredients
Meatballs
- 2 lb ground turkey
- 2 eggs
- 1.5 cups Italian breadcrumbs
- ½ tsp salt
- 1 tsp black pepper
- ½ tsp cayenne pepper
- 2 tsp rosemary
- ½ onion minced
- 3 cloves garlic minced
- 1 tbsp olive oil
Sauce
- 1 13.5oz can coconut milk (regular, not light)
- 16 oz cremini mushrooms sliced
- 8 oz artificial crab
- ½ cup sundried tomatoes chopped
- 2 tbsp sage chopped
- 2 cloves garlic minced
- ½ tsp salt
- 1 tsp black pepper
Instructions
- Preheat oven to 400 degrees. In a large bowl, combine all ingredients for meatballs and mix thoroughly. Shape this mixture into 1-2 inch balls with your hands and place on a foil-lined baking sheet (we ended up with about 20 meatballs). Place meatballs in the oven and cook (flipping once halfway) for 30-35 minutes or until internal temperature reaches 155 degrees.
- As meatballs are cooking, prepare sauce. Sauté mushrooms with olive oil in a large pan. Once golden, add remaining ingredients and bring to a low simmer.
- Once meatballs are ready, arrange them in the pan and baste with sauce. Cover pan and let simmer for 10 minutes, occasionally basting. You can serve with rice.
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