Ingredients
| 1 | small onion, chopped |
| 2 | garlic cloves, chopped |
| 8 | fresh sage leaves |
| 8 | large fresh basil leaves |
| thyme leaves from 4 sprigs | |
| rosemary leaves from 1 sprig | |
| 1/4 | cup Italian parsley |
| 1 | large handful of arugula, chopped |
| 1 | pound ground turkey |
| 1 | teaspoon coarse sea salt |
| 1/4 | teaspoon black pepper |
| 4 | cups tomato or marinara sauce (choose your favorite) |
| 3 | tablespoons olive oil |
Instructions
Combine onion, garlic, herbs, and arugula in a food processor and pulse until finely chopped. Transfer the mixture to a large mixing bowl along with turkey, salt, and pepper. Combine, then roll into golf-ball sized meatballs. Begin warming the tomato sauce. In a large skillet, heat oil over medium-high heat. Cook the meatballs in batches until they’re browned, 2-3 minutes each side. Transfer the meatballs to the tomato sauce and let the meatballs cook for 30 minutes. Serve with pasta, rice, or summer veggies.
