Meatballs with Red gravy

1 1/2 lb ground turkey breast
3/4 lb sweet Italian sausage, bulk or remove casings
2 oz parmesan cheese, grated
2 T flat leaf parsley, minced
1/4 c garlic, minced
salt & pepper to taste
3 T olive oil, or less
2 c yellow onion, chopped
1 t crushed red pepper
3/4 c dry red wine
4 c chopped fresh tomatoes
2 bay leaves
1/3 c fresh basil leaves, chopped or dry to taste
1 t fresh oregano leaves, chopped or dry to taste

I haven't made this yet, so will update as I make the attemp in the next two days. Several friends and I are trying to create or come up with low carb recipes for a lifestyle change. We are meeting once a month to try and exchange the recipes.

Combine ground turkey, sasuage, parmesan, parsley, 2 T garlic, salt and pepper. Shape into about 10 large meatballs and refrigerate briefly to firm up, about 15 minutes. In a large nonstick skillet heat olive oil over medium high heat. Add meatballs and cook until very well browned on all sides. Transfer meatballs to a large pot.
Add the onion and crushed red pepper to the oil rmaining in the skillet and cook, stirring occasionally until onion is soft and lightly browned. Add remaining 2 T garlic and cook stiffing for 2 minutes. Pour in the wine and cook, scrapping any browned bits from the pan, until reduced by half. Add the tomatoes and bay leaves. Bring the sauce to a simmer and add the meatballs. Reduce the the heat to low, cover and cook 45 to 60 minutes. If sauce gets too thick add a little water. When Meatballs are done, remove bay leaves, stir in basil and oregano. Serve with pasta or polenta.

Serving Size: 6 to 8

Number of Servings: 6

Recipe submitted by SparkPeople user SSONNICHSEN.