Sourgrass, also known as Oxalis, is a common wild plant found in many regions. It gets its name from its tangy, lemon-like flavor, thanks to the oxalic acid in its leaves. This distinctive taste makes it a fantastic ingredient for various culinary creations. Sourgrass is not only edible but also rich in vitamin C and antioxidants, making it a nutritious addition to your diet.

How to Identify Sourgrass

Identifying sourgrass is relatively easy once you know what to look for:

• Leaves: Sourgrass has trifoliate leaves, meaning each stem has three heart-shaped leaflets, similar to clover.

• Flowers: The plant produces small, yellow flowers with five petals, which bloom in clusters.

• Stems: The stems are often reddish and juicy, adding to the plant's distinctive appearance.

• Taste: The best way to confirm you've found sourgrass is by tasting a small leaf. It should have a bright, tangy flavor reminiscent of lemon.

About the Recipe

An innovative twist on the classic meatball recipe, featuring tender turkey meatballs infused with aromatic herbs and zesty sourgrass. Meatballs are simmered in marinara sauce until perfectly cooked, then served over a bed of spaghetti or zucchini noodles for a wholesome and satisfying meal. With their juicy texture and vibrant flavor, these turkey meatballs are sure to become a family favorite. Enjoy them as a comforting dinner option that's delicious and nutritious.

Ingredients

For the Turkey Meatballs:

• 1 lb (450g) ground turkey

• 1/2 cup breadcrumbs

• 1/4 cup grated Parmesan cheese

• 1/4 cup chopped sourgrass leaves

• 1/4 cup chopped fresh parsley

• 1 egg, lightly beaten

• 2 cloves garlic, minced

• 1 teaspoon dried oregano

• 1/2 teaspoon dried basil

• Salt and pepper to taste

• Olive oil for cooking

For the Sauce and Serving:

• 2 cups marinara sauce

• Cooked spaghetti or spiralized zucchini noodles

• Grated Parmesan cheese for garnish

• Fresh basil leaves for garnish

Instructions

1. Combine Ingredients: In a large mixing bowl, combine ground turkey, breadcrumbs, grated Parmesan cheese, chopped sourgrass leaves, chopped fresh parsley, beaten egg, minced garlic, dried oregano, dried basil, salt, and pepper. Use your hands to mix the ingredients until well combined.

2. Forn 1-inch Meatballs: With damp hands, shape the turkey mixture into meatballs, about 1 inch in diameter. You should get approximately 20-24 meatballs, depending on the size.

3. Cook Meatballs: Heat a drizzle of olive oil in a large skillet over medium heat. Once the skillet is hot, add the meatballs in a single layer, ensuring not to overcrowd the pan. Cook the meatballs for 3-4 minutes on each side, or until browned and cooked through. Cook in batches if the skillet is not large enough. Transfer the cooked meatballs to a plate lined with paper towels to drain excess oil.

4. Simmer Marinara Sauce: In the same skillet, pour the marinara sauce and bring it to a simmer over medium heat.

5. Add the Cooked Mearballs: Gently add the cooked turkey meatballs to the simmering marinara sauce. Reduce the heat to low, cover the skillet, and let the meatballs simmer in the sauce for 10-15 minutes, allowing flavors to meld together. Once the meatballs are heated through and the sauce has slightly thickened, remove the skillet from the heat.

6. Serve: Serve the sourgrass turkey meatballs and marinara sauce over cooked spaghetti or spiralized zucchini noodles. Garnish with grated Parmesan cheese and fresh basil leaves, if desired. Serve hot.

Join Our Foraging Classes & Explore More

Interested in exploring more wild plants like sourgrass? Join one of our foraging classes at forageSF to learn more about identifying and using wild edibles. You can also enhance your culinary skills with The Ultimate Sourgrass Cookbook: 100 Innovative Recipes for Nature’s Tangiest Herb.

Join our foraging class and consider buying the book for further inspiration!