Spinach and Turkey Meatballs Braised in Red Wine and Tomato

This is something I made for my son and I for dinner last night, and like all--or at least most--of the recipes on this blog, it is both simple and delicious. It's a basic recipe for meatballs and tomato sauce with a twist. In place of the usual beef or pork I used turkey, and I also added a mixture of pureed spinach and egg. And besides tomato sauce (which I had in the freezer from last year's tomatoes), I also added a fair amount of red wine. These meatballs are so delicious (and did I mention simple to make?) they could be eaten on their own or over rice; we ate ours over buttered whole wheat macaroni. To see yet another variation on this dish where I made it using codfish, click here. Anyhow, here's how to make them:

Puree fresh spinach with a couple eggs, and also a small onion and a couple cloves of garlic. Combine it in a bowl along with ground turkey, Parmesan cheese, hot pepper flakes, basil, kosher salt, and breadcrumbs. Mix it together and shape it into balls.

Heat some olive oil in a skillet and add the meatballs. Cook them until they begin to brown and a red wine. Allow the wine to cook for a minute or so and then add tomato sauce. Cook the meatballs for about 30 minutes, until thoroughly cooks and  the flavors are well married.

Just before serving you can add a pat of butter or splash of cream to the pan, but I didn't as the sauce from fresh tomatoes was rich enough for my taste. I'll sum up the flavor with in one word (sound actually)...mmmm....