Turkey Meatballs - {Polpettine Di Tacchino}

Recipe Ingredients

		For Meatballs
1 lb	454g / 16oz	Ground turkey
1 lb	454g / 16oz	Ground pork shoulder
2 1/2 cups	365g / 12oz	Bread crumbs
1/4 cup	59ml	Milk
4		Garlic cloves - finely chopped
2		Eggs
2 tablespoons	30ml	Chopped fresh rosemary leaves
1 tablespoon	15ml	Red chile flakes
2 tablespoons	30ml	Salt
2 tablespoons	30ml	Freshly-ground black pepper
		For Sauce
1/4 cup	59ml	Extra-virgin olive oil
3		Red onions - thinly sliced
1		Garlic head - thinly sliced
1 tablespoon	15ml	Red chili flakes
		Salt - to taste
		Freshly-ground black pepper - to taste
1		Fresh rosemary sprig
2 cups	474ml	Red wine
1		San Marzano tomatoes - (16 oz) - and their juices,
		Crushed by hand
1/2		Italian parsley leaves - roughly chopped

Recipe Instructions

Preheat the oven to 375 degrees.

In a large mixing bowl, combine the turkey, pork, bread crumbs, milk, garlic, rosemary, chile flakes and salt and pepper and mix with hands until just combined. Form into 5-ounce balls and place in a shallow casserole. Roast in the oven until dark golden brown. Set aside.

Reduce the oven temperature to 350 degrees.

Meanwhile, in a large oven-proof skillet, heat the olive oil over high heat. Add the onions and garlic and cook over medium heat until well browned. Add the chili flakes and salt and pepper, to taste. Add the rosemary and red wine and stir until the wine is reduced by half. Add the tomatoes and simmer for 15 minutes.

Add the meatballs, transferring to a large container if necessary, and cook in the oven 2 1/2 hours. Serve in shallow bowls with the sauce, topped with the parsley leaves.

This recipe yields 4 servings.

Source:
MOLTO MARIO with Mario Batali - (Show # MB-2C32) - from the TV FOOD NETWORK

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