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PdfPreheat the oven to 400°F (204°C). Oil a large cookie sheet with 1 tablespoon (15 ml) of coconut oil.
In a large bowl, mix the ground turkey with the bacon drippings, egg, almond meal, cayenne pepper, paprika, 1 teaspoon sea salt, and form meatballs about 2 inches (5 cm) in diameter, and place them on the cookie sheet. You should get about 28 meatballs.
Bake the meatballs for about 10 minutes, then turn off the oven and let them sit until the sauce is ready.
Heat 1 tablespoon (15 ml) of coconut oil in a large Dutch oven on medium-high heat. Add the onion and cook until tender, about 5 minutes.
Add the cumin, coriander and cinnamon to the onion and continue cooking, stirring often for another minute. Add the garlic and the chiles and cook another 2 or 3 minutes, until the chiles soften.
Add the chicken stock, tomato, sweetener, almonds and orange rind and continue cooking for another 10 minutes, stirring often. Add the chocolate to the sauce and stir until melted.
Puree the sauce, either with an immersion blender or by pouring into a glass blender. Blend until the sauce forms a smooth puree.
Lower the heat to low and add the meatballs and the sauce to the Dutch oven and cook gently to coat with sauce. Cook on low for another 10 minutes. Serve with Easy Cauliflower Rice (page 103).