Meatballs and Gravy over Arugula

More arugula! Who is surprised?

Anyone?

Didn’t think so.

There is even a container of it in the fridge right now. So much love for arugula. Easily as much as I love meatballs. If you make sure to use gluten-free oats, pretty sure this constitutes a gluten-free recipe for those of you keeping track at home.

This might be the easiest meatball recipe to date. Granted these were pretty easy too. Probably a hair easier just because of the lack of browning and less ingredients. I’ll let you choose. The key here is getting a sauce you really like. That’s the only “meh” part, which inspired the whole arugula thing. Arugula makes everything better. Everything.

Inspiration: Cupcakes for Breakfast

Ingredients

• 1lb ground beef
• 1/4 cup grated parmesan
• 1/4 cup chopped parsley
• 1 egg
• 2 garlic cloves, minced
• 1/4 cup rolled oats, pulsed into a coarse powder
• 2 28oz cans of crushed tomatoes
• Olive oil
• Salt and pepper

Preparation

Heat a large Dutch oven on medium high heat. Pour in 2-3 tablespoons of olive oil. In a large bowl, mix together the beef, Parmesan, parsley, egg, garlic, and rolled oats. Add a healthy pinch of salt and pepper. Use your hands to mix thoroughly. Roll them into 15-18 balls. place each ball into the pot, evenly spaced out. Let them brown on each side for 4-6 minutes. Once all sides are browned, pour in the tomatoes. Bring them to a boil. Add some more salt and pepper. Use some chili flakes if you’re into that sort of thing. Reduce the heat to medium to medium low and simmer for at least 10 minutes. Longer will produce more flavor. Make sure to scrape up the meatball bits and pieces as they cook. Serve over arugula or with crusty bread. Or both.