Meatball and Mushroom Dinner

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 servings


  • 1 pound ground turkey
  • sea salt and freshly ground black pepper to taste
  • 1 tablespoon coconut flour
  • 1 tablespoon coconut oil
  • 1 large leek chopped
  • 2 large stalks celery chopped
  • 2 cups chopped mushrooms
  • 1 tablespoon chopped thyme
  • 4 cups low sodium chicken broth
  • 1 14-oz. can coconut milk
  • 1 spaghetti squash cooked


  • In a large bowl, mix the turkey, salt and pepper and flour. Form the meat into meatballs.
  • In a large pot over medium heat, heat coconut oil. To the pot, add the meatballs. Cook for 5 minutes on each side, until brown.
  • To the pot, add the next 6 ingredients (leek through coconut milk). Cook for 15 minutes, or until turkey is no longer pink in the center and vegetables are tender. Serve warm over spaghetti squash.


SERVING SUGGESTION: A Big Salad tossed with Leanne’s Basic Vinaigrette in a large bowl, toss together torn lettuce (not Iceberg - no nutrition) and salad veggies of your choice. In a small bowl, whisk together 3 tablespoons extra virgin olive oil, 1 tablespoon balsamic vinegar, 1 clove pressed garlic and a pinch of dried basil and oregano; drizzle dressing over salad.)
NUTRITION: 432 Calories; 28g Fat (56.4% calories from fat); 34g Protein; 14g Carbohydrate; 4g Dietary Fiber; 90mg Cholesterol; 662mg Sodium. Exchanges: 0 Grain (Starch); 4 Lean Meat; 1 Vegetable; 0 Fruit; 3 1/2 Fat.
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