Turkey Meatballs in Grilled Roma Tomato Sauce
I am so glad I made a huge batch of my Grilled Roma Tomato Sauce and froze a number of jars because it went really well with my turkey meatballs.
For the meatballs- start with 1 pound of ground turkey thigh in a large bowl. To that, add:
- 2 cloves garlic, chopped
- 1/2 small onion, chopped
- a few tablespoons of chopped fresh basil
- pinch of sea salt
- fresh ground black pepper
Mix this all well with your hands and form golfball-sized meatballs on a separate plate.
Heat 4-5 TB olive oil on medium-high heat in a heavy skillet. When hot, add the meatballs and let them cook a few minutes before rotating them a bit. I like to brown mine on all sides and I’m not too picky about little pieces falling off of some meatballs as I flip them. After 10 minutes or so, add 1/2 cup red wine, let it start to sizzle like crazy, cover, and reduce the heat to medium. Let this cook a few more minutes and then add it all, and I mean ALL… pan juices, burnt-to-the-bottom turkey bits, etc. – to a pot of hot Grilled Roma Tomato Sauce.
Finish cooking the meatballs all the way through in the sauce. Serve with warm crusty bread, parmesan cheese, and whatever else you like.