As I flipped through her book, It's all Good I noticed these little babies call for a whole handful of argula. What? some greens? Ok, sounds good to me! I'm on a "greens" kick ever since my dietician at my physical told me I needed to eat more of them (oh yuck I told her). So If I can squeeze in a few good things for me while I'm eating a meatlball so be it!
1 small onion, roughly chopped (I just used onion salt)
2 garlic cloves roughly chopped
8 fresh sage leaves
8 large fresh basil leaves
Leaves from 4 sprigs of thyme
Leaves from a 5-inch sprig of rosemary
1/4 cup of Italian parsley
1 large handful of arugula roughly chopped
1 pound of ground turkey
1 tsp sea salt
1/2 tsp freshly ground black pepper
4 cups Tomato Sauce
3 Tbl extra virgin olive oil
** I didn't have any fresh herbs on hand so I used dry. Whenever you use dry you always use far less in quantity than you would fresh. Its a 3 to 1 ratio normally. I used one heaping Tbl of each. I'm not much for exact measurements.
Combine the onion, garlic, herbs, and arugula in the bowl of a food processor and pulse until very finely chopped.
Transfer the mixture to a large mixing bowl along with the turkey, salt, and pepper. (I also added a little zucchini and spaghetti squash puree here. Bonus for extra veggies you can't taste!) Use your hands to thoroughly combine all the ingredients, then roll the mixture into golf ball-sized meatballs (mine were a bit larger)
Place the tomato sauce in a large pot set over low heat and let it get warm.
While the sauce is warming, heat the olive oil in a large nonstick skillet over medium-high heat. Cook the meatballs, in batches if necessary, until they're browned all over 2-3 minutes on a side. (If they start to stick turn your heat down)
Transfer the browned meatballs to a simmering tomato sauce and partially cover the pot. let the meatballs cook gently for 1/2 hour, carefully stirring every now and then to make sure they're cooking evenly. Serve hot with your favorite pasta, a pot of polenta, or even on their own alongside some broccoli rabe. (We used pasta)
Labels: arugula, clean eating, recipe box, recipe of the week, turkey