Meatballs

1/2 cup Italian seasoned bread crumbs

1 egg

2 Tbsp. grated Parmesan cheese

1 tsp. Italian seasoning or 1/2 tsp. dried oregano + 1/2 tsp. dried thyme or basil

1 clove garlic, minced

1/2 tsp. kosher salt

1 lb. lean ground turkey

Sauce

3 Tbsp. olive oil, divided

8 oz. cremini mushrooms, sliced or quartered

1 medium red bell pepper, thinly sliced

1/2 medium yellow onion, thinly sliced

3/4 cup dry red wine

2 cans (14.5 oz. each) Contadina® Fire Roasted Diced Tomatoes with Garlic, not drained

Salt

1 fresh rosemary sprig (about 6 inches)

1. In a bowl, mix bread crumbs, egg, cheese, Italian seasoning, garlic and salt. With damp hands, mix in turkey and form mixture into 1 1/2-inch meatballs (about 2 Tbsp. each); place on a large plate.   Should get 12 to 14 golf ball-size meatballs.

2. Heat 2 Tbsp. oil in a Dutch oven over medium-high heat. Add meatballs and sear on 2 sides, about 2 minutes per side; remove to same plate and set aside. 

3. In same pan, heat remaining 1 Tbsp. oil.  Add mushrooms, bell pepper and onion with a pinch of salt. Cook about 8 minutes over medium-high heat, stirring frequently, until onions and mushroom begin to brown. Add wine and cook to reduce by about half.  Add tomatoes and rosemary; bring to a simmer. Return meatballs to the pan, nestling them in the sauce. Partially cover with a lid and simmer 20 minutes over medium heat. Uncover and gently turn meatballs; simmer 10 minutes to thicken the sauce.  Season to taste with salt.  Remove rosemary before serving with polenta or risotto.