Turkey, Feta & Arugula Meatballs
These meatballs are seriously delicious winter comfort food. They are simple to make, healthy, and can be used in a variety of ways (think: meatball subs, over pasta, with spaghetti squash, or over polenta with roasted vegetables). As always with my recipes, you can sub in your favorite ingredients —maybe you like spinach instead of arugula? Cool, go for it. More of a mozzarella person instead of a feta fan? That works too. Have fun with these and make them today! You won’t regret it.
Additionally, I baked these in the oven but you could cook them two other ways:
1. Pan fry on the stove until they are browned on all sides and cooked through
2. If you are making pasta sauce, you could simmer these in the sauce until they are cooked through.
- 1 onion, diced
- 1 tsp minced garlic
- 1 lb ground turkey
- ¾ cup panko bread crumbs
- ½ cup packed baby arugula leaves
- ¼ cup feta cheese
- 1 egg
- ½ tbsp nutritional yeast
- ½ tbsp dried parsley
- 1 tsp dried oregano
- ½ tsp dried basil
- Sauté the onion over medium heat in 1 tbsp olive oil with some salt and pepper to taste until it starts to brown and caramelize just a bit (about 15 minutes).
- Add the minced garlic and sauté for another minute or two.
- Set the onion and garlic aside to cool just a bit.
- In a large bowl, add the ground turkey, bread crumbs, arugula, feta cheese, egg, and dried herbs.
- Add in the onion and garlic mixture.
- Mix everything together well, and form into balls about the size of a golf ball with your hands.
- Bake the meatballs on a parchment paper-lined cookie sheet at 375°F for about 22 minutes, or until browned and cooked through (internal temperature at least 165°F), flipping once during cooking.
- Serve hot with desired dish.