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–+ servings

Meatball and Mushroom Dinner

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

Ingredients
  

  • 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

Instructions
 

  • 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.

Notes

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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