Ingredients
| 1 1/2 |
lb ground turkey |
| 2 |
large eggs |
| 1 |
medium onion, finely chopped |
| 1/2 |
cup chopped fresh parsley |
| 1 |
tsp dried basil |
| 3/4 |
tsp ground black pepper |
| 1/4 |
tsp salt |
| 2 |
tsp olive oil |
| 1 |
cup dry red wine |
| 1/4 |
cup tomato paste |
| 2 |
cup chicken broth |
| 2 |
tsp sugar |
Directions
- Combine turkey, eggs, onion, parsley, basil, pepper and salt in a large bowl. Mix well. Form into 36 meatballs.
- Heat oil over medium-high heat in a large non-stick pan. Carefully add meatballs and brown on all sides, 5 to 7 minutes. If needed, cook in more than one batch. Remove from skillet. Pour any excess fat off skillet. Return meatballs to skillet and reduce heat to low.
- Whisk wine and tomato paste in a small bowl. Pour over meatballs. Simmer over low heat, stirring occasionally, until sauce has thickened, about 10 minutes. Add broth and continue to simmer until sauce is slightly thick (about 30 minutes). Stir in sugar. Serve warm or at room temperature.
Categories
Appetizers
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