Makes 2 Servings
Macros: 266 Cal, Fat 15g, Carbs 9g, Fibre 2g, Protein 24g
227 grams Extra Lean Ground Turkey
1/4 cup Parsley (chopped and divided)
1/2 tsp Onion Powder
1/3 tsp Sea Salt
1 1/2 cups Mushrooms (sliced)
1/2 White Onion (chopped)
1/4 cup Canned Coconut Milk
1 1/2 tbsps Coconut Aminos (or tamari)
In a bowl, mix together the ground turkey, half of the parsley, onion powder and salt. Form meatballs about 1-inch in diameter.
Place mushrooms, onion, coconut milk and coconut aminos into the bottom of the slow cooker. Set meatballs on top. Cover with lid and cook on low for 6 to 8 hours, or on high for 4 hours (or until meatballs are cooked through).
Once meatballs are cooked through, use a slotted spoon to lift them out of the slow cooker into a serving dish. Set aside.
Transfer the cooked mushrooms, onion and coconut milk from the bottom of the slow cooker into a blender and puree into a gravy. Once smooth, pour it over top of the meatballs. Garnish with remaining parsley. Enjoy!
Serve it With: Spaghetti squash, pasta, cauliflower rice or zucchini noodles. These are also great served alone as an appetizer!
Leftovers: Keeps well in the fridge up to 3 days. Freeze for longer.