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Breakfast meatballs. Is that a thing? If not, I just made it a thing today. And no regrets, because these were DELICIOUS! Packed full of fresh rosemary, sage, and thyme- you’re gonna love them (or at least, I hope you do…
I am like, waaaay into savory breakfasts! The way I see things, it’s like, save best for last; more like eat the best for breakfast, then do that again for lunch, and on repeat for dinner!
Savory breakfasts are my jam. Whether that’s from years of my Mom instilling this into my head as a kid- swapping out of bowls of cereal for bowls of soup. Or just the fact that I love, love kale, avocados, and greens, and two meals a day with them just isn’t enough!
- 1 lb ground turkey
- 1/2 cup white onion chopped
- 1/4 cup almond flour
- 1/4 cup fresh sage chopped
- 3 medium cloves garlic minced
- 1 tablespoon fresh rosemary chopped
- 1 tablesopon fresh thyme chopped
- 1/2 teaspoon truffle salt or sea salt
- 1/2 teaspoon sea salt
- 1/2 teaspoon red pepper flakes
- 1-2 tablespoons avocado oil for cooking
- 2 cups full fat coconut milk be sure to use full fat canned coconut milk (otherwise, the sauce won’t be thick and creamy). I used Chaokoh brand.
- 1/2 small white onion chopped
- 1 tablespoon fresh rosemary
- 1 tablespoon fresh thyme
- 1 tablespoon fresh sage chopped
- 2 medium cloves garlic minced
- canned sun-dried tomatoes to taste preference
- sea salt or truffle salt, to taste
- black pepper or red chili flakes, to taste
- Preheat oven to 375F. Line a baking tray with parchment paper and drizzle it with avocado oil (about 1-2 tablespoons).
- In a bowl combine all ingredients for the meatballs (except the oil).
- Form 1 1/2″ round meatballs by scooping some mixture into your hand and rolling until round. Place the meatballs on the baking tray with parchment paper and roll lightly in avocado oil (that is already on the tray). Bake on 375F for 20 minutes until golden.
- Read more please visit : paleoglutenfree.com
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