My husband and son have really been enjoying these turkey meatballs in white sauce lately. My son is not a huge fan of beef, and he likes the flavor and softer texture of the turkey based meatballs.
The sauce is, of course, optional, but it makes a nice dinner if served with rice or pasta. You could also make smaller meatballs and use them with barbecue or other sauce as an appetizer.
This white sauce is dairy free, unlike many that use milk and sour cream.
- 1 pound ground turkey
- ⅓ cup instant potato flakes (or gluten-free bread crumbs)
- ¼ cup nut milk
- 1 Tablespoons gluten-free Worcestershire sauce
- 1 Tablespoon dried parsley
- ¾ teaspoon salt
- ¼ teaspoon pepper
- ⅛ teaspoon garlic powder
- 1 large egg
- Place all ingredients in a bowl and combine well using your mixer with the paddle attachment, your hands, or a large fork.
- Gently form balls about 1½ inches in diameter. Place them in a greased baking dish.
- Bake at 400° F about 15 minutes. Cut one of the meatballs to check for doneness.
- Makes about 20 meatballs.
- Place the cold almond or cashew milk in a sauce pan and whisk in the arrowroot starch. (Be sure to do this while the milk is still cold.)
- Turn on the burner to medium, add the remaining ingredients, and heat while whisking occasionally until the mixture bubbles and thickens.
- Add the meatballs and serve over rice or pasta.