This is different from my first post as these are designed to hold up under the baking process outlined here. There is no messy frying but there is gluten (bread crumbs) in these meatballs which helps them keep their shape.
NOTE: These Are Not Enemy Balls
The first reason I love the turkey arugula meatballs is the taste. These meatballs taste fresh, light, and herbaceous. Other meatballs (no cook’s names will be mentioned) are disgusting, heavy, and lacking freshness. I don’t like dark brown and unappetizing enemy balls. Turkey arugula meatballs are the best food in the world because of the taste.
The second reason I love turkey arugula meatballs is that I can eat a lot of them. Since I am diabetic, I have to count the carbohydrates of everything I eat. Fortunately these meatballs are only three carbohydrates each and I can eat 10 meatballs for 30 carbohydrates whereas another food I enjoy, mac and cheese balls, are 50 carbohydrates for 10 of them and they are about the same size as the turkey arugula meatballs. My crazy mom doesn't mind if I eat a lot of meatballs because it won’t spike my blood sugar. Turkey arugula meatballs are awesome because I can eat a lot of them.
The final reason I love turkey arugula meatballs is because I get to eat pasta with them. I love pasta and turkey arugula meatballs separately, but when they are together, they are the very best food in the whole wide world. It is the very best food in the world because the smooth texture of the pasta against rough but tender meatballs is the perfect combination. The pasta also absorbs the sweet and bright flavored tomato sauce which makes the pasta sweet. Turkey arugula meatballs are my favorite because I get to eat pasta, my other favorite food, with it.
I love turkey arugula meatballs because of the taste, I can eat a lot of them, and because get to eat them with pasta. In addition to all those reasons why I love turkey arugula meatballs, I also love them because they don’t have many carbohydrates and they don’t make my blood sugar spike. I’m really lucky that my weird and crazy teacher makes them for me and she is willing to make more meatballs for me as long as I finish this essay. I hope after reading this, you are encouraged to give turkey arugula meatballs a chance.
Party Version of Turkey Arugula Meatballs
Serves 8 to 10
5 cups arugula leaves
1 cup panko or breadcrumbs
1 medium onion, finely chopped
4 tablespoons finely minced garlic
2 lbs ground turkey
1½ teaspoons salt
1 teaspoon black pepper
2 jars or quarts of your favorite tomato sauce.
Preheat oven to 450. Line a heavy baking sheet with foil, for ease of cleaning. Spray with cooking spray or grease entire baking sheet with mild flavored oil.
In a food processor chop onion, arugula, until finely chopped. Combine onion arugula mixture with garlic, turkey, bread crumbs, salt and pepper. Mix with hands.
Heat tomato sauce in a large pot. Reduce heat to low.
Roll turkey into 40 to 50 ping-pong sized meatballs. Place on baking sheet. Spray a bit more oil on top of the meatballs to facilitate a bit of browning if desired. Cook in oven for 10 minutes, until meatballs have firmed up and taken shape. Meatballs may not be entirely cooked, but they will finish in the sauce so it is okay. Carefully move meatballs into simmering sauce and continue process until all meatballs have been cooked in the oven and simmered in sauce.
Serve with your choice of pasta or for a totally new option, roasted cauliflower.
This dish can be refrigerated and reheated over low heat when needed. It reheats well in a crockpot and it is my go to dish for the luncheons I throw for teachers. It can be served on a sandwich, over pasta, or as an individual meatball appetizer.
Not enemy balls. These meatballs are definitely something you want to make for someone you love.