Ingredients
- 1 small onion, roughly chopped
- 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 Italian parsley
- 1 large handful of arugula roughly chopped
- 1 pound ground turkey
- 1 teaspoon coarse sea salt
- 1/2 teaspoon freshly ground black pepper
- 4 cups of organic tomato sauce
- 3 tablespoons extra virgin olive oil
Preparation
Step 1
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. Use your hands to thoroughly combine all the ingredients, then roll the mixture into golf ball–sized meatballs.
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 to 3 minutes on a side. Transfer the browned meatballs to the simmering tomato sauce and partially cover the pot. Let the meatballs cook gently for ½ hour, carefully stirring every now and then to make sure they’re cooking evenly. Serve hot with your favorite gluten-free pasta, a pot of polenta, or even on their own alongside some Broccoli Rabe.