{recipe of the week} Gwyneth Paltrow's Turkey Meatballs

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!

Turkey Meatballs
{the goods}
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)


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sixteen sunbuckles: {recipe of the week} Gwyneth Paltrow's Turkey Meatballs

Tuesday, May 21, 2013

{recipe of the week} Gwyneth Paltrow's Turkey Meatballs

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!

Turkey Meatballs
{the goods}
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)


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