Tuesday, February 12, 2013

Turkey Meatballs - Molto Italiano

1 pound ground turkey
1 pound ground boneless pork shoulder (or use all turkey)
2 1/2 cups fresh bread crumbs
1/2 cup milk
2 large eggs, lightly beaten
4 cloves garlic, finely chopped
1 tablespoon chopped fresh rosemary
1 tablespoon hot red pepper flakes
2 tablespoons salt
2 tablespoons freshly ground black pepper

1/4 cup extra-virgin olive oil
3 red onions, thinly sliced
6 cloves garlic, thinly sliced
1 tablespoon hot red pepper flakes
1 cup dry red wine
1 sprig rosemary
2 cups tomato sauce
Salt and freshly ground black pepper

Preheat the oven to 475.

To make the meatballs, in a large bowl combine the turkey, pork, bread crumbs, milk, eggs, garlic, rosemary, red pepper flakes, salt and pepper, mix lightly with your hands until just combined. Form into golf ball sized meatballs and place in a shallow casserole.

Roast the meatballs until dark golden brown, about 15 minutes. Remove from the oven, and reduce the oven temperature to 350.

Meanwhile, to make the sauce, in a large oven proof skillet heat the olive oil over high heat until smoking. Add the onions and garlic, reduce the heat to medium, and cook until well browned, about 5 minutes. Add the red pepper flakes, then add the wine and rosemary, bring to a boil, and cook until the wine is reduced by half. Add the tomato sauce and bring to a boil, then lower the heat to simmer for 15 minutes.

Add the meatballs to the sauce, place the pan in the oven, and cook for 1 hour.

Season the meatballs with salt and pepper to taste. Serve in shallow bowls with the sauce, topped with parsley.

Makes 4 servings.

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