Adjust the red pepper flakes to preferred hotness. Serve over pasta or polenta. Recipe for 8-10 people.
Ingredients
10clovesgarlic, divided
3poundsground turkey
2cupsbread crumbs
1/2cupmilk
2large eggs, lightly beaten
1/4cupchopped fresh basil + 2 Tbsp.
4tsp.red pepper flakes
Salt and pepper
1/4cupolive oil
2large sweet onions, thinly sliced
1cupred wine
2 15oz.cans tomato sauce
Polenta, cooked and prepared
Instructions
Preheat the oven to 450 degrees.
In a large bowl mix together 4 cloves of pressed garlic, ground turkey, bread crumbs, milk, eggs, 1/4 cup fresh chopped basil, and 2 tsp. red pepper flakes. Generously salt and pepper the meat mixture.
Form the meat into 2-3 inch meatballs and place on a cookie sheet (I put foil down first). Roast for about 15 minutes, until brown. Turn the oven down to 350 degrees.
Heat the olive oil in an oven-proof skillet and add the remaining pressed garlic and onions. Cook on medium until soft and tender, about 7 minutes. Add the wine, 2 tsp. red pepper flakes, and 2 Tbsp. fresh basil.
Bring to a boil and cook until the wine is reduced in half; add in the tomato sauce. Simmer for 15-20 minutes.
Add the meatballs to the sauce and bake in the oven-proof skillet for 1 hour (at 350 degrees).
Prepare the polenta according to directions. Press into an 8×8 pan. Cut into squares and serve the meatballs over the polenta.