These turkey meatballs are bathed in a creamy sundried tomato and basil sauce that’s healthy and full of flavor.
This dinner is unlike anything I’ve had before — packed with flavor and surprisingly simple. The sauce is rich and thick, and the combination of ingredients creates a unique, savory profile you’ll want to make again.
I’m keeping meals on the healthier side lately, and this recipe fits perfectly. The sauce blends garlic, low-sodium chicken broth, almond butter, low-fat buttermilk, sundried tomatoes, and fresh basil. It may sound unconventional, but the flavors meld beautifully.
A quick tip: the sauce can thicken rapidly once it reaches a boil, so keep a close eye on it to avoid reducing it too much. Even when I almost boiled it away, there was still plenty of flavor for the meal — it was delicious.
I’m already planning to make these meatballs again. Give them a try — they’re an excellent, health-conscious dinner that still feels indulgent.
Turkey Meatballs with Sundried Tomato Sauce
Ingredients
Turkey Meatballs:
- 1 Tbsp plus 1 tsp vegetable oil, divided
- ½ sweet onion, finely diced
- 1 clove garlic, minced
- 1 lb ground turkey
- 1 egg
- ⅔ cup Italian bread crumbs
- ½ tsp sea salt
- ½ tsp dried thyme
- ¼ tsp ground black pepper
Sundried Tomato Sauce:
- 1 clove garlic, minced
- 1 cup low-sodium chicken broth
- ¼ cup almond butter
- 2 cups low-fat buttermilk
- ¼ cup chopped sundried tomatoes, firmly packed
- 2 Tbsp fresh chopped basil
Instructions
- Put 1 tsp of oil in a large skillet or stock pot over medium heat. Add the diced onion and 1 clove minced garlic. Sauté until the onion is soft and translucent, then remove from heat and let cool.
- In a large bowl combine the ground turkey, egg, bread crumbs, salt, dried thyme, and black pepper. Add the cooked onion and garlic and mix thoroughly by hand until evenly combined.
- Shape the mixture into small meatballs about 1¼ inches in diameter (about 30 meatballs).
- Add ½ Tbsp oil to the same skillet or pot and brown half the meatballs (15), turning so they brown on all sides. Remove them to a bowl and set aside. Add the remaining ½ Tbsp oil and brown the rest. When the second batch is nearly cooked, add the extra clove of minced garlic for the sauce and stir briefly. Return the first batch of meatballs to the pan.
- In a bowl whisk the almond butter into the chicken broth until smooth. Pour the mixture into the pot with the meatballs, then add the buttermilk, chopped sundried tomatoes, and fresh basil. Stir to combine.
- Bring the sauce to a rolling boil, then reduce heat and simmer, stirring frequently, until the sauce reduces by about half, about 15–20 minutes. Watch closely to avoid over-reducing. Serve the meatballs and sauce over brown rice or your preferred grain.
Notes
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