Stress-Busting

Turkey Meatballs

flax meal binds these babies together the way eggs might (sub in an egg for the flaxseeds if you don’t have any). In small amounts, eleuthero and ashwagandha help the body regulate stress and maintain balance (happy adrenals make for a happy mama). In these amounts, they don’t add any discernible taste but improve my health in ways I can feel. (See photo.)

Serves 4

• 1 pound ground turkey
• 1 cup finely chopped baby spinach
• 1 small carrot, peeled and finely shredded
• 1 shallot, minced
• 5 garlic cloves, minced
• 1 teaspoon fine sea salt
• ¼ teaspoon freshly ground black pepper
• 2 tablespoons flax meal
• 2 teaspoons salt-free Italian seasoning
• ¼ cup chopped fresh flat-leaf parsley
• 1½ teaspoons dried (not ground) eleuthero
• ½ teaspoon ashwagandha
• 2 tablespoons extra-virgin olive oil
• 4 cups Fresh Tomato Sauce or good-quality store-bought marinara sauce
• Cooked brown rice noodles or other organic, gluten-free noodles, for serving

In a large bowl, combine the turkey, spinach, carrot, shallot, garlic, salt, pepper, flax meal, Italian seasoning, parsley, eleuthero, and ashwagandha and mix well. Form into walnut-sized balls.

In a large skillet, heat the oil over medium-high heat. Working in batches, brown the meatballs until golden, turning occasionally, 5 to 6 minutes total.

In a 4-quart saucepan, heat the tomato sauce until simmering, then gently lower the meatballs into the sauce. Simmer until the meatballs absorb some of the sauce and soften, 50 to 60 minutes. Serve over the noodles.