In a food processor, pulse onion, arugula, parsley, garlic, sage, thyme, rosemary and basil until finely chopped. In a mixing bowl, combine onion-herb mixture with turkey, salt and pepper and mix with hands. Roll turkey mixture into 24 golf ball size meatballs. In a large pot of med-hi heat, heat oil. Cook meatballs in oil in batches, stirring until browned. Transfer meatballs to simmering sauce; partially cover pot. Cook meatballs stirring occasionally for 30 mins. Serve hot with Gluten free pasta, polenta, or vegetables.