Turkey-Ricotta Meatballs with Red Wine Sauce
Circle B Kitchen
This sauce and these meatballs go amazingly well together. I suggest you make the sauce first and let it simmer while you put the meatballs together. It's fabulous over pasta too!
1 cup ricotta cheese drained
½ cup fresh breadcrumbs
¾ cup grated parmesan
¼ of a large yellow onion minced (about 1/3 cup)
1 egg (beaten)
1/4 cup chopped flat leaf parsley
2 teaspoons of kosher salt
1 teaspoon fresh ground black pepper
2 teaspoons Kitchen Bouquet (optional)
1 1/3 lb turkey (not turkey breast)
Flour for dusting
Olive oil for frying
Combine the first 9 ingredients and mix well. Add the ground turkey, combining well with your hands until it all comes together. Form into meatballs and then dust with flour. I get all of the meatballs made and then place some flour in a bowl and then dip each meatball into the flour and then onto a rack or cookie sheet.
Meanwhile heat a little olive or grapeseed oil in a large saute pan over medium high heat. I just use enough oil to to thinly cover the bottom of the pan. Brown the meatballs and then drop them into the red wine sauce to finish cooking.
Red Wine Sauce
Recipe courtesy of The Kitchn
1 small yellow onion
6 cloves garlic
2 tablespoons tomato paste
2 tablespoons sugar
2 cups red wine, such as Cabernet Sauvignon
1 cup beef or chicken broth
32-ounce can whole plum tomatoes
One 4-inch long sprig fresh rosemary
1/2 teaspoon salt
Freshly ground black pepper
Dice the onion and mince the garlic. Heat a large, deep sauté pan over medium high heat. (It should be large enough to hold the sauce ingredients, as well as most of the meat.) Sauté the onion and garlic in the olive oil until very soft — about 10 minutes, turning the heat down if necessary.
Stir in the tomato paste and fry for a minute or two, stirring until well-incorporated. Pour in the wine and broth and bring to a simmer, then add the tomatoes, salt, and a generous amount of black pepper. Place the rosemary sprig on top, bring to a simmer and cook for 30 to 60 minutes, covered. When the sauce has developed a deep, rich flavor, turn off the heat and puree with an immersion blender (or in a standing blender) until smooth.
Keep the sauce at a low simmer after you add the meatballs and let them cook for another 15 to 20 minutes.