Turkey meatballs gluten and dairy free

By BClover

Ingredients

• 2 lb. ground turkey
• 2 small yellow onions, roughly chopped
• 4 cloves garlic, roughly chopped
• 16 sage leaves (fresh)
• 16 basil leaves (large and fresh)
• 8 sprigs of thyme (leaves)
• 2 large sprigs of rosemary (leaves)
• 1/2 cup Italian parsley
• 1 packed cup of arugula (can also use spinach)
• 2 tsp sea salt
• 1/2 tsp pepper
• Olive oil (for cooking, if using stovetop)

Details

Servings 24
Adapted from therealdig.com

Preparation

Step 1

makes 2 dozen

1. Chop and combine all ingredients (except for the turkey and oil) in a food processor and pulse until fairly finely chopped. Don’t over do it on the pulsing or you will get lots of liquid. If you notice liquid, send the mixture through a fine strainer before adding it to the turkey.

2. Add the mixture to a mixing bowl with the turkey and combine thoroughly with your hands or a fork.

Heat olive oil in a pot or rimmed sauté pan to med heat. Cook the meat balls (try doing 10-12 at a time) until browned all over. Just keep moving them around every few minutes to get all sides – should take about 20 minutes, give or take depending on your stove, pan, etc.

Heat the oven to 375 degrees. Place balls directly onto a rimmed baking sheet. Cook for 20 minutes.

All of the ingredients you will chop up and add to the food processor.

Add the herb and arugula mixture to the ground turkey. I use the higher fat turkey as opposed to ground turkey breast. Either will work, but flavor might be lacking a bit in the breast version.

This is your set up if you’re baking them. I prefer using rimmed baking sheets since there will be liquid accumulating during the cooking. I have used non-rimmed before – it’s doable if that’s all you have, just keep an eye on them in the oven to make sure it’s not dropping down off the sheet into your oven. I have also used parchment paper, but not a huge fan of it for this recipe since there is so much moisture.

If you’re cooking them on the stove, just roll them up and place on a plate before transferring to the pot.

I like to use enameled cast iron. Add oil and heat to medium. Add meatballs.

Keep turning and the caramelization will happen! (If you have trouble cleaning your pan, here’s a trick. Pour water from your tea kettle – doesn’t have to be any specific temperature) into the pan right after you take out the meatballs. Let it sit for several hours. You can also add Bon Ami to speed up the process.)

This is how they will look after baking. Either pour out the liquid or just remove the meatballs from the pan.

This is a fabulous dish to make for a party or just double the recipe and store in the fridge to snack on all week (that’s what I do).

Pasta (brown rice or buckwheat soba for gluten free)

These are quite delicious. I like to make open faced meatball sandwiches with these with either a BBQ or pasta sauce.