- 6
Ingredients
- Meatballs:
- 1 lb ground turkey
- 1 lb ground pork shoulder
- 3 cups day-old bread, cut into 1" cubes
- 1/2 cup milk
- 2 large eggs
- 4 cloves garlic, minced
- 1 tbsp fresh rosemary, chopped
- 1 tbsp hot red pepper flakes
- salt and pepper
- Sauce:
- 1/4 cup extra virgin olive oil
- 2 red onions, thinly sliced
- 6 cloves garlic, thinly sliced
- 1 tbsp hot rd pepper flakes
- 1 cup dry red wine
- 1 sprig rosemary
- 2 cups basic tomato sauce
- salt and pepper
- 2 tbsp flat leaf parsley, finely chopped
Preparation
Step 1
Preheat oven to 475.
In a large bowl, add bread cubes and milk and let sit for 10 minutes, until bread is soft. Add turkey, pork, eggs, garlic, rosemary, red pepper flakes, salt and pepper and mix gently until combined. Form into golf ball sized meatballs and place on a cookie sheet.
Roast meatballs until dark brown, about 15 minutes. Remove and reduce oven to 350.
Make the sauce by heating oil in a large skillet over high heat. Add onions and garlic and cook until browned. Add red pepper flakes and rosemary and briefly saute. Add wine and simmer until reduced by half. Add tomato sauce and simmer for 15 minutes.
Add meatballs to sauce, cover and cook in the oven for 1 hour.
Remove and season sauce as needed. Add parsley and swirl in some more oil, and serve.