I make this salad every time I have arugula lying around. (I'm going to have to rename it!) It is so yummy, but variety is the spice of life, and necessary to keep this place running. I had some arugula in a Covey Rise box recently and I decided to step out of the box. I spent some time browsing Pinterest and the google machine and I spied this recipe for Turkey, Quinoa, and Arugula Meatballs from The Lawful Kitchen. I love her tagline "Food this good should be illegal."
I had everything on hand for the recipe, with a few tweaks of course. They were really delightful, and I froze the leftovers and can report they are delicious reheated! The oatmeal and arugula make them feel even healthier that plain old healthy turkey meatballs. I enjoyed the changes I made to the original recipe and I think they made it better.
Make these, they are some great little treats. I loved them with pepper jelly glazed on them. Any sauce will work I think, I used some Cajun barbecue sauce the second time and they were great. Full recipe to follow the montage.
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| They almost look like old school spicy meatballs! They are spicy, but not as fattening. |
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| The cast, looking lovely. |
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| Some chopped up friends. I love the peppery smell of arugula. |
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| I find sauteing these first to be a game changer. |
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| Ready to roll! |
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| Ready for a ride in the pan |
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| So browned and delicious! |
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| Pin this and try it yourself! |
Turkey, Quinoa, and Arugula Meatballs with Pepper Jelly Glaze (borrowed from the Lawful Kitchen)
1.5-2 lbs lean ground turkey
1/4 cup oatmeal
1/2 onion, diced
2 cloves garlic, diced
1 cup arugula, chopped
1 tsp pepper
1 tsp salt
1 1/2 tsp red wine vinegar
Juice of 1/2 large lemon or 1 small lemon
1/4 cup grated parmigiano reggiano cheese
1 egg, lightly beaten
1/2 cup pepper jelly, bbq sauce or other sticky sauce
Preheat oven to 350. Cook the quinoa on low using 1 1/2 cups of water. Once the quinoa finishes cooking, let cool before mixing. In the meantime, saute the onion and garlic and in a cast iron skillet with some oil until onion is translucent. Remove to a bowl to cool, leave the skillet uncleaned. Mix all ingredients into a bowl and combine. Roll meatball mixture into balls and place in the cast iron skillet. Bake in oven for 30 minutes. Rotate meatballs halfway through cooking so they cook and brown evenly. Brush each meatball with pepper jelly and serve!
Happy Cooking!
Missy
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