Turkey & Arugula

By Kevin • All, Poultry • 1 Dec 2013

Turkey & Arugula

Dried out poultry and a boring salad? No thanks. Here’s a tasty way to get a hefty helping of lean protein along with some greens. The turkey is so juicy in fact, it’s a little difficult to keep it formed into meatballs when cooking. The key is not to turn the meatballs too soon and to use two spoons to handle them in the pot. Of course, ground chicken or even pork would work here as well.

As for the “salt to taste”, even if you’re sodium conscious, don’t be shy and don’t eat bland food. You’d have to add nearly a tablespoon of kosher salt just to get it to the sodium levels found in typical canned soup. If you added a tablespoon to this, you probably couldn’t even eat it. That concludes today’s lesson about the sodium hidden in processed junk.

Time: 40 minutes

Serves: 4


1 pound ground turkey breast
2 eggs
2 cloves garlic – finely chopped or grated
1 onion – finely chopped
½ cup parsley – finely chopped
1 teaspoon kosher salt
¼ teaspoon fresh ground black pepper
2 tablespoons extra-virgin olive oil
4 cups chicken or vegetable stock
4 cups baby arugula
1 tablespoon red wine vinegar
Additional salt to taste
Red pepper flakes to serve


Hand mix the turkey, eggs, garlic, onion, parsley, salt and pepper until just evenly combined, then form into eight balls.

Place a suitable pot on medium heat along with the olive oil. Once the oil is hot, place the meatballs in the pot, turning occasionally until browned all over.

Add the stock, arugula and vinegar to the pot and bring the heat to high. Once a boil is reached, remove from heat.

Stir in salt to taste and serve sprinkled with red pepper flakes.

Get the PDF and nutrition info

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