Ricotta Turkey Meatballs in Chianti Sauce
Description
You'll throw away all of your other meatballs recipes once you have tried this one. The meatballs are super moist and the chianti sauce is to die for!
Ingredients
½ c. finely minced onions
¼ c. extra-virgin olive oil
3 garlic cloves, minced
2 oz. prosciutto, finely diced
½ c. dry red wine
28 oz. can crushed San Marzano tomatoes
1 c. beef stock/broth
Meatballs:
2 lb. ground turkey*
1 c. fresh breadcrumbs
½ c. fresh parsley, chopped
2/3 c. ricotta cheese
2 large eggs, beaten
2 t. fennel seeds
1 t. cumin
1 t. dried chili flakes
1 t. Kosher salt
1 t. freshly ground black pepper
freshly grated Parmigiano-Reggiano cheese from a wedge
Directions
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Chianti Sauce:
Sauté minced onions in extra-virgin olive oil for 5 minutes; add garlic and prosciutto; sauté for 1 minute. Add wine; cook 1 minute. Add crushed tomatoes and beef stock/broth; simmer 30 minutes.
While sauce is cooking, prepare the meatballs.
Meatballs:
Preheat oven to 450 degrees. Lightly spray a baking sheet with cooking spray.
Place all ingredients in a large bowl; mix together by hand.
Roll meatballs, making 2-inch balls; place on the prepared baking sheet.
Bake for 10 minutes.
Remove meatballs from the oven. Place meatballs in the Chianti sauce; simmer for 15 minutes or until cooked through.
Serve meatballs with freshly grated cheese from the wedge.
4 servings.
*1 lb. ground beef and 1 lb. ground pork or turkey can be substituted, if desired.