Big Batch Turkey Meatballs
 
 
Ingredients
  • 1 1/2 large onions, chopped
  • 6 garlic cloves, chopped
  • 24 sage leaves
  • 24 fresh basil leaves
  • leaves pulled from 12 small sprigs thyme
  • leaves pulled from 2 large sprigs of tarragon
  • 3/4 cup Italian parsley
  • 3 large handfuls of arugula
  • 3 lbs ground turkey
  • 3 tsp coarse sea salt
  • 1 1/2 tsp cracked ground black pepper
  • Go-To Tomato Sauce
  • 6-8 tbsp extra virgin olive oil
Instructions
  1. In the bowl of a food processor, pulse and blend the onion, garlic, herbs and arugula. If you have a smaller food processor as I did, separate and pulse in batches. Pulse until finely chopped, do not puree.
  2. Add the chopped herb mixture to the ground turkey. Sprinkle over with salt and pepper. Using your hands, thoroughly combine the ingredients together. Do not overmix.
  3. Roll or press into golf ball sized balls.
  4. Heat the olive oil over medium-high heat and, in batches, brown the Turkey Meatballs. This will take 2-3 minutes per side.
  5. Transfer the Turkey Meatballs to a dish lined with paper towel and blot the excess oil. Continue working in batches until the turkey meatballs are all browned.
  6. To serve, add the Turkey Meatballs and some of your Go-To Tomato Sauce to a saucepan. Warm over medium heat then simmer until the turkey is cooked through and no longer pink in the center.
  7. Serve hot over warm pasta or gluten-free brown rice pasta, polenta or on their own with a veggie side dish.
  8. Notes
  9. I browned the turkey meatballs until they were almost completely cooked. Then refrigerated the remaining meatballs and reheated them with some fresh sauce for a second great dinner two nights later.
Notes
Adapted from It's All Good, Gwyneth Paltrow
Recipe by Just a Smidgen at https://justasmidgen.com/2013/09/07/go-to-tomato-sauce-turkey-meatballs/