Turkey Mushroom Meatball
1 tbls coconut oil
1/2 cup minced shallot
2 tbls minced garlic
3 tbls minced ginger
16 oz mushrooms, minced ~try shitakes & baby bellas
1 tsp cinnamon
1 tsp coriander
2 tsp cumin
1 tsp salt
1 tsp pepper
1 lb ground turkey
1/4 cup chopped cilantro
4 tbls currents (or chopped golden raisins)
Preheat the oven to 425 degrees.
Melt the coconut oil over medium heat. Add in the shallot, garlic and ginger, cook to just soften the shallots, about 3 minutes, tossing often. Add in the cinnamon, coriander, cumin, salt, pepper and the mushrooms and cook until the mushrooms are wilted, about 5 minutes. Set aside and cool.
In a large bowl mix together the cooled mushroom mixture, turkey, cilantro and currents.
Scatter the meatball mixture across the sheet pan in about 2″ sections. Place in the oven and bake for 15-20 minutes until turkey is done (test with a meat thermometer at 160 degrees- carry over cooking will take it to 165).
I tossed the meatballs with a gluten free pasta and created a squash sauce.0