Turkey Meatballs

Mario Batali
People Magazine
Ingredients:

10 cloves garlic, divided

1 lb. ground turkey

1 lb. ground pork

2½ cups fresh bread crumbs

½ cup milk

2 large eggs, lightly beaten

1 tbsp. chopped fresh rosemary, plus 1 sprig

2 tbsp. red pepper flakes, divided

1-2 tbsp. salt

1 tbsp. freshly ground black pepper

¼ cup extra-virgin olive oil

3 red onions, thinly sliced

1 cup dry red wine

2 cups your favorite tomato sauce

2 tbsp. Italian parsley, chopped

1. Preheat oven to 475º. Finely chop 4 garlic cloves and place in a large bowl. Add turkey, pork, bread crumbs, milk, eggs, chopped rosemary, 1 tbsp. red pepper flakes, salt and pepper. Mix lightly until just combined. Form into golf-ball-size meatballs and place in a shallow casserole. Roast meatballs until dark golden brown, about 15 minutes. Remove from oven. Reduce oven temperature to 350º.

2. Meanwhile, thinly slice remaining 6 garlic cloves. In a large, ovenproof skillet, heat olive oil over high heat until smoking. Add garlic and onions. Reduce heat to medium and cook until well browned, about 5 to 8 minutes. Add 1 tbsp. red pepper flakes, wine and rosemary sprig. Bring to a boil and cook until wine is reduced by half. Add tomato sauce and simmer for 15 minutes. Add meatballs and bake for 1 hour. Serve in shallow bowls with sauce. Top with parsley.

Serves: 4