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Turkey Meatballs and Crab in a Cream Sauce

Turkey Meatballs and Crab in a Cream Sauce

An eclectic turkey meatball dish with crab, sundried tomatoes, and a sage coconut cream sauce.
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Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Servings 8

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.