it’s all good: turkey meatballs

30 Oct

It’s All Good

At first glance, I was a little skeptical of this recipe considering it was missing a few key ingredients that as an Italian have been engrained in my brain forever: really good Parmesan cheese & breadcrumbs. However, I chose to overlook this minor detail considering everything I have made from Gwyneth Paltrow’s newest cookbook has been fabulous. These turkey meatballs are by far the best I have ever had. I wasn’t exactly sure how much flavor they were going to have considering they were missing two major flavor components, but I was blown away by exactly how much flavor was in these meatballs. The first night I made them, I paired them up with some gluten free pasta, but the past two days I have been eating them plain for lunch and they have been equally delicious both ways! Not only are these meatballs delicious, they are also very healthy and gluten free!

It really is all good!

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Turkey Meatballs

(Elimination Diet Friendly)


1 medium onion, roughly chopped

1 handful arugula, roughly chopped

1/4 cup Italian parsley

2 garlic cloves, coarsely chopped

8 fresh sage leaves

8 fresh basil leaves

Leaves from 4 sprigs of thyme

Leaves from 1 sprig of rosemary

1 lb. ground turkey

1 tsp coarse sea salt

1/2 tsp pepper

3 tbsp. olive oil


In a food processor, pulse onion, arugula, parsley, garlic, sage, basil, thyme and rosemary until finely chopped.

In a bowl, combine onion-herb mixture with turkey, salt and pepper; mix with hands.

Roll turkey mixture into 24 golf ball-sized meatballs. In a large pot over low heat, warm tomato sauce. In a large nonstick skillet over medium-high heat, heat oil.

Cook meatballs in skillet in batches, stirring, until browned, 10 minutes. Transfer meatballs to simmering sauce; partially cover pot. Cook meatballs, stirring occasionally, 30 minutes. Serve hot with gluten-free pasta or polenta or vegetables.

I baked my meatballs on foiled line sheet pans at 425 for about 20-25 minutes and they came out perfectly! But, of course, you can cook them whichever way you prefer!

Recipe adapted from Shape Magazine

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Buon Appétito!



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