In a food processor chop walnuts until finely ground.

In a saucepan over medium heat sauté onion and garlic in 1 tablespoon of coconut oil until golden brown, 2-3 minutes.

In a mixing bowl combine turkey, rosemary, ground walnuts, onion/garlic and season with salt and pepper. Divide mixture into bite-size meatballs, about 24.

In a large sauté pan over medium heat, sear meatballs in remaining 2 tablespoons of coconut oil until cooked through, 2-3 minutes on each side. (Faster Option: Preheat oven to 400. Lay meatballs flat on a baking sheet lined with parchment paper. Bake for 12-15 minutes until cooked through)

Place meatballs in a shallow bowl and spoon Creamy Tomato Sauce on top.

Just before serving tear basil leaves and sprinkle over entire dish. Put a toothpick in each meatball.

In a saucepan over medium heat melt coconut oil. Add onion and garlic and cook for 2-3 minutes until golden brown.

Add tomato, ¼ cup of water and sugar.

Reduce heat to low and simmer for 25 minutes stirring at the bottom after 10 minutes and again after 20 minutes.

Remove from heat and let cool a bit before blending, 5 minutes or so.

Scrape tomato sauce into a high-powered blender with cashews, ¼ cup water and vinegar. Blend until smooth, 20-30 seconds, and season with salt.