Pictured here with cauliflower and yam puree.

Wow!  This was a huge hit in my home – a new twist on a meatball dinner that’s super easy and delicious.   You won’t miss the spaghetti here – I promise.  As always, I’m a huge fan of getting more vegetables on my plate, and here’s a fantastic way to do it.  Pair your meatballs with vegetables.  Yum!

These meatballs are complimented with easy homemade gravy you can make in a snap.  No need to use that processed canned stuff here.  Continue reading to see what gives these meatballs their divine flavor and wonderful moisture.

Make the dreamy onion filling


1 TBS olive oil

½ cup thinly chopped onion

2 large garlic cloves – pressed

2 TBS fresh parsley or 1 TBS dried


(Don’t skip this step, it adds wonderful moisture and flavor)

Sauté onions in a small pan on med-low heat until translucent – about 3-5 min.  Add garlic and parsley – cook for 1 more minute.  Don’t let garlic get brown – it will get bitter.

Set aside to cool while you make the meatballs

Make the Meatballs


¼ breadcrumbs

¼ cup parmesan cheese

¼ cup ketchup

1 large egg

Cooled onion mixture

1 tsp real sea salt

Freshly ground pepper (my favorite is a multi pepper blend – white, red and black peppercorns)

1 lb ground turkey


Blend all ingredients except Turkey well in a large bowl.  Fold in the turkey.  Mix with your hands.  Be sure not to over-mix so your meatballs will stay light an airy.

Make meatballs about the size of a golf ball.  Fry in a little oil to brown all sides.  Take meatballs out.  Set aside.

Make the Gravy


1 cup chicken stock

1 TBS Tamari or Soy Sauce

¼ tea garlic powder

¼ tea onion powder

¼ tea real sea salt

Freshly ground pepper

1 TBS starch (corn, arrowroot, flour)


Add chicken stock to the pan.  Scrape up any bits that stuck to the pan.  Add seasonings.  Slowly sprinkle in the starch.  Wisk while you sprinkle to avoid clumps.   Or you can always mix your starch with your chicken broth first.

Once blended well, add back the meatballs.  Cover and simmer on low for 20 minutes.

Mashed Cauliflower

Cook 1 head of cauliflower pieces, with 1 cup of organic milk until tender. Add 2 TBS of real butter and 2 TBS of parmesan cheese.  Salt and pepper to taste.  Do not drain.  Blend ingredients until smooth.  I use an immersion blender but you can blend in a regular blender if you don’t have one.

Mashed Yams

Peel and cut yams (about 1 inch pieces) in boiling, salted water until tender.

Drain and add 2 TBS of real butter and a little extra real sea salt if needed.  Mash away.

So think outside the box when it comes to your traditional meals.  It will make life a little bit more interesting and healthy at that.  There’s nothing like sharing a special meal with someone you love, or even with someone you just like for that matter.

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Be blessed in whole health!