Meatballs are among my favorite things to eat. They’re so versatile, filling, and a great comfort food. The problem is, I can’t really go to a restaurant and order them, as the usual recipes call for breadcrumbs. My arthritis and I found a recipe that is gluten-free and actually tasty. It’s from ‘It’s All Good’, a really good and user-friendly cookbook with delicious eats that my ten-year-old doesn't reject. I’ve tweaked it a bit and renamed it as a result. A batch is baking as I write this and they smell so so good.
1 small diced onion
2 minced garlic cloves
8 fresh sage 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 turkey
2 tablespoons sweet brown rice flour
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
Pan fry or bake. I prefer to bake. 375˚ for 35-40 minutes. Sometimes 350˚ is enough but I like to make huge balls. HUGE.