RECIPE: Mario Batali’s Turkey Meatballs

04/21/2016 at 11:59 AM ET

Mario Batali’s Turkey Meatballs
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 475°. 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 350°.

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.

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