Turkey Meatball "Stroganoff"

Good Morning,
Last night for Dinner I made one of my husband's favorite meals but made it completely clean. It does has a bit of dairy in the way of a hard cheese in the meatballs, but not much. This meal was packed full of flavor and he even took the leftovers on the boat this morning, fishing with the guys.

Meatballs:

• 1 lb. ground turkey
• 1/2 red onion, diced
• 2 gloves garlic, minced
• 1 tsp coconut oil
• 1 egg
• 1/4 cup almond flour
• 3 sprigs Fresh Rosemary chopped
• 1/4 cup freshly grated parmesan
• Himalayan Salt and Pepper to taste
• 1/2 cup Chicken Broth

Pre-heat oven 375 degrees. Saute the onions, garlic and rosemary in the coconut oil until translucent. Set aside to cool. In a bowl mix the meat, egg, flour, cheese, cooled onion mixture and salt and pepper. Mix with your hands and form meatballs. In a non-stick skillet add meatballs, brown on all sides. Add chicken broth to pan. Place in your pre-heated oven. Finish cooking about 15 mins.

Mushroom Sauce:

• 5-6 mushrooms
• 1T of butter
•  1/4 red onion, diced
• 1 clove of garlic, minced
• 1 cup of Chicken Broth
• 1/4 cup of coconut milk
• 1 sprig of rosemary
• 1 tsp of fresh thyme
• Himalayan Salt and Pepper to taste

Saute onions and garlic in butter until translucent. Add mushrooms. Cook until browned. Do not salt and pepper mushrooms until they have browned. Add chicken broth and let simmer 5-6 mins. Finish with the coconut milk to give a creamy consistency.

Serve mushrooms and meatballs over ancient grains such as quinoa.