Ingredients

  • 1) 1 small onion
  • 2) 2 Garlic Cloves
  • 3) 6 Fresh sage leaves
  • 4) 6 Large basil leaves (I didn’t have fresh so used dried basil)
  • 5) 4 Sprigs thyme
  • 6) 1 Large sprig of rosemary
  • 7) 1/4 Cup Italian parsley
  • 8) 1 handful of arugula or spinach (I used spinach)
  • 9) 1 pound lean ground turkey
  • 10) 1 teaspoon sea salt
  • 11) 1/2 teaspoon pepper
  • 12) 3 tablespoons olive oil
  • 13) 1 large can of tomato sauce of your choice
  • 14) 1 can of diced tomatoes
  • 15) A couple large zucchinis to make noodles out of

Directions

  • 1. Combine the onion, garlic, herbs and arugula in the bowl of a food processor and pulse until very finely chopped.
  • 2. Transfer the mixture to a large mixing bowl along with the turkey, salt and pepper. Use your hands to thoroughly combine all ingredients. Roll the mixture into golf ball-sized meatballs.
  • 3. Place the marinara sauce in a large pot set over medium-low heat and let it warm.
  • 4. Heat the olive oil in a large skillet over medium-high heat. Cook the meatballs in batches until they are browned all over, about 2-3 minutes per side. I usually need to do at least 2 batches so as not to overcrowd the pan.
  • 5. Transfer the browned meatballs to the tomato sauce, which should be simmering. Partially cover the pot. Let the meatballs cook for 30 minutes, stirring occasionally to ensure that they cook evenly.
  • Afterwards I sprinkled a little nutritional yeast on top for a cheesy flavor

Recipe found on: flourishnutrition.net