Turkey Meatballs (Polpettine di Tacchino)

For those of you wondering, Polpettine di Tacchino actually translates literally as "Best Meatballs Ever Made By You or Anyone Else" I know this because I tried them.

This is another Mario Batali recipe selected for it's simplicity and the fact we had spare rosemary, garlic and his Basic Tomato Sauce (from the previous blog post) leftover. With the trip to Australia in a few days looming large, we have an eye toward cleaning out the fridge.

These have such rich, deep flavor it is incredible. You could put some pasta under it, if you like, and it would be quite filling. We were fine with this is it was.

MEATBALLS
1 pound ground turkey
1 pound ground boneless pork shoulder, (or use all turkey)
2 ½ cups breadcrumbs
½ cup milk
2 large eggs, lightly beaten
4 cloves garlic, finely chopped
1 tablespoon rosemary, chopped
1 tablespoon red pepper flakes
2 tablespoons salt
2 tablespoons freshly ground black pepper

SAUCE
¼ cup extra-virgin olive oil
3 red onion, thinly sliced
6 cloves garlic, thinly sliced
1 tablespoon red pepper flakes
1 cup dry red wine
1 sprig rosemary
2 cups BASIC TOMATO SAUCE (see previous blog post)
salt and black pepper
2 tablespoons parsley, roughly chopped

Preheat the oven to 475F.

To make the meatballs, in a large bowl combine the turkey, pork, breadcrumbs, milk, garlic, rosemary, red pepper flakes, salt and pepper and mix lightly with you 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 temperature to 350F.

Meanwhile, to make the sauce, in a large ovenproof 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 the boil, then lower the heat and 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 the parsley.