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1 small onion, roughly chopped
2 garlic cloves, roughly chopped
8 fresh sage leaves
8 large fresh basil leaves
Leaves from 4 sprigs of thyme
Leaves from a 5-inch sprig of rosemary
¼ up Italian parsley
1 large handful of coriander, roughly chopped
1 pound ground turkey
1 teaspoon coarse sea salt
½ teaspoon freshly ground black pepper
4 cup tomato sauce
3 table spoons extra virgin olive oil
Combine the onion, garlic, herbs and coriander in the bowl of a food processor and pulse it until very finely chopped. Transfer the mixture to a large mixing bowl along with the turkey, salt and pepper. Use your hands to thoroughly combine all the ingredients, then roll the mixture into golf ball-sized meatballs.
Place the tomato sauce in a large pot set over low heat and let it get warm.
While the sauce is warming, heat the olive oil in a large non-stick skillet over medium-high heat. Cook the meatballs in batches is necessary until they are browned all over 2 to 3 minutes on each side. Transfer the browned meatballs to the simmering tomato sauce and partially cover the pot. Let the meatballs cook gently for ½ hour, carefully stirring every now and then to make sure they’re cooking evenly. Serve hot with your favourite gluten-free pasta, a pot of polenta or even on their own alongside some broccoli rabe.