Moroccan Meatballs with Apple Sage Butter
 
Prep time
Cook time
Total time
 
If you don't have ghee, you can substitute butter. Butter is made from cream, so it's technically dairy. If you're going strict paleo, butter is out. If you're not strict, butter is a fine substitute here.
Author:
Serves: 4
Ingredients
  • 2 tablespoons pine nuts, toasted
  • 2 tablespoons raisins
  • 2 green onions, thinly sliced
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 1 teaspoon oregano
  • ½ teaspoon cinnamon
  • ½ teaspoon tumeric
  • ¼ teaspoon salt
  • ½ teaspoon pepper
  • 1 lb ground turkey (93% lean - 7% fat)
  • 1 tablespoon coconut oil
  • 1 cup white wine
  • ½ a green apple, diced very finely
  • 3 sage leaves, minced
  • 2 tablespoons ghee
Instructions
  1. In an large bowl add pine nuts, raisins, green onions, cumin, paprika, oregano, cinnamon, turmeric, salt and pepper. Stir well to combine.
  2. Add the turkey and mix well.
  3. Form turkey mixture into meatballs, just larger than the size of a golf ball. Should make about 16 meatballs.
  4. Heat coconut oil in a high sided skillet over medium heat. Add the meatballs. Turn occasionally to brown about 5 minutes.
  5. Add the white wine and lower to a simmer. Cover and cook for 10 minutes.
  6. Take the meatballs out and place in a serving dish. In the pan, add the apples and sage, sauté for 2 minutes. Add the ghee to melt and stir to combine.
  7. Pour sauce over the meatballs. Serve over Curried Ginger Parsnip Puree.
Recipe by Laughter and Lemonade at https://www.laughterandlemonade.com/moroccan-meatballs-with-apple-sage-butter/