Turkey Meatballs

1.5 lbs turkey made two dozen meatballs, used 3/4 tsp salt.  

6 thyme sprigs = 3/4 tsp dried
1 small/medium sprig rosemary = 1 tsp fresh rosemary leaves = 1/3 tsp dried

http://therealdig.com/l/gluten-free-dairy-free-knockout-meatballs/

makes 2 dozen

2 lb. ground turkey
2 small yellow onions, roughly chopped
4 cloves garlic, roughly chopped
16 sage leaves (fresh)
16 basil leaves (large and fresh)
8 sprigs of thyme (leaves)
2 large sprigs of rosemary (leaves)
1/2 cup Italian parsley
1 packed cup of arugula (can also use spinach)
2 tsp sea salt
1/2 tsp pepper

Olive oil (for cooking, if using stovetop)

1. Chop and combine all ingredients (except for the turkey and oil) in a food processor and pulse until fairly finely chopped. Don’t over do it on the pulsing or you will get lots of liquid. If you notice liquid, send the mixture through a fine strainer before adding it to the turkey.

2. Add the mixture to a mixing bowl with the turkey and combine thoroughly with your hands or a fork.

3. roll balls into roughly the size of golf balls

There are two ways to cook the meatballs:

Stovetop

Heat olive oil in a pot or rimmed sauté pan to med heat. Cook the meat balls (try doing 10-12 at a time) until browned all over. Just keep moving them around every few minutes to get all sides – should take about 20 minutes, give or take depending on your stove, pan, etc.

Oven

Heat the oven to 375 degrees. Place balls directly onto a rimmed baking sheet. Cook for 20 minutes.