Crock Pot Turkey Meatballs with Avocado Herb Sauce-2

I do a lot of crock pot cooking in the fall, and a lot of Paleo recipes year round, so it seems fitting to do a crock pot Paleo recipe now when the weather is getting cooler.

While slow cookers are usually reserved for roasts, soups, and stews, after experimenting, I’ve found that you can cook just about anything in your slow cooker and have a hearty meal waiting after a long day.

This recipe combines slow cooked, tender turkey meatballs with cauliflower rice and is then topped with an easy peasy avocado oil herbed sauce that brings it all together nicely. Perfect for a busy weeknight or Sunday night dinner with the family.

For the sauce, I used some leftover herbs I had from the summer, but use whatever you like. There are few herbs that don’t go together, and I’ve never had an herb that didn’t stand out when combined with the floral avocado oil.

Crock Pot Turkey Meatballs with Avocado Herb Sauce

Serves 6-8

Prep time: 6-8 hours

Ingredients:

Meatballs:

1 egg, beaten

2 pounds ground turkey

2/3 cups almond flour

2 tablespoons extra-virgin avocado oil

2 cloves garlic, minced

1 tablespoon Italian seasoning

1/2 teaspoon Aztec Sea Salt

1/2 teaspoon fresh ground black pepper

2 tablespoons arrowroot starch

2 tablespoons cold water

4 cups chicken broth

 

Cauliflower Rice:

1 head cauliflower

3 tablespoons extra virgin avocado oil

Sea salt and fresh ground pepper, to taste

 

Avocado Oil Herbed Sauce:

1 small bunch basil leaves

1 small bunch mint

1/2 cup fresh chopped parsley

2 cloves garlic

Juice of 1 lemon

1/2 cup AJK extra-virgin avocado oil

 

Directions:

Make the meatballs by combining the egg, turkey, almond flour, avocado oil, garlic, and seasonings. Form into 2 inch meatballs. Put the meatballs in your slow cooker pot.

Whisk the arrowroot and cold water until dissolved, and add that the broth. Pour mixture over the meatballs. Cover, and cook on low for 6-8 hours.

Before serving, make the rice by putting the cauliflower in a food processor. Process until finely chopped. Heat the oil in a large skillet and cook the cauliflower until tender.

Make the sauce by combining all the ingredients in a blender until smooth.

To serve, top the rice with the meatballs and a dollop of sauce.

 

 

Download this recipe in easy to print PDF format: Crock Pot Turkey Meatballs with Herbed Avocado Oil Sauce