We've been back in the school routine for a month or so now but it really never officially feels like fall until the weather plays along. You can feel it in the air -- it all of a sudden shifts right over and it finally feels like fall. I don't know about you, but we're beyond ready for cozy nights in with a bottle of wine and yummy food.
Our cookbook collection at the Market is filled with lots of goodies and after flipping through yet another gorgeous cookbook -- It's All Good by Gwyneth Paltrow -- we were inspired by the comforting yet healthful recipe she outlines for Turkey Meatballs. A truly easy, truly delicious, and the perfect meal to enjoy on a chilly fall evening.
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 spring of rosemary
1/4 cup Italian parsley
1 large handful of arugula roughly chopped
1 pound ground turkey
1 teaspoon coarse sea salt
1/2 teaspoon freshly ground black pepper
3 tablespoons extra virgin olive oil
4 cups Bread Garden Market marinara sauce
4 cups water
1 cup polenta
3 tablespoons butter
1 teaspoon salt
freshly ground pepper
Bring water, salt, and butter to boil in a medium-sized saucepan. Slowly whisk in polenta stirring constantly until completely incorporated. Reduce heat until only a couple of bubbles appear at a time. Stir every few minutes until polenta begins to pull away from the sides of the pot, about 45 minutes. Reduce heat to lowest setting and keep warm until the meatballs are ready.
Combine the onion, garlic, herbs, and arugula in the bowl of a food processor and pulse 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 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 nonstick skillet over medium-high heat. Cook the meatballs, in batches if necessary, until they're browned all over, 2 to 3 minutes on a side. Transfer the browned meatballs to the simmering tomato sauce and partially cover the pot. Let the meatballs cook gently for 30 minutes, carefully stirring every now and then to make sure they're cooking evenly. Serve hot alongside soft polenta topped with grated Parmigiano-Reggiano.