Ingredients
2 Cup panko bread crumbs
2 Pound ground turkey
4 Ounces prosciutto di parma (cut into 1/8-inch dice)
8 Ounces sweet Italian sausage (casings removed)
3 large eggs (lightly beaten)
1/2 Cup freshly grated Pecorino Romano
1/4 Cup freshly grated Parmigiano-Reggiano
3/4 Cup finely chopped Italian parsley
Several gratings of nutmeg
1/2 Cup extra-virgin olive oil
Salt and freshly ground black pepper
2 Cups tomato sauce
1 1/2 - 2 Cup milk
Preparation
Step 1: ingredients: 2 Cup panko bread crumbs
Soak the bread crumbs in water to cover for 5 minutes. Squeeze out the excess water.
Step 2: ingredients: 2 Pound ground turkey 4 Ounces prosciutto di parma (cut into 1/8-inch dice) 8 Ounces sweet Italian sausage (casings removed) 3 large eggs (lightly beaten) 1 1/2 - 2 Cup milk 1/2 Cup freshly grated Pecorino Romano 1/4 Cup freshly grated Parmigiano-Reggiano 3/4 Cup finely chopped Italian parsley Several gratings of nutmeg 1/2 Cup extra-virgin olive oil Salt and freshly ground black pepper
In a large bowl, combine the turkey, prosciutto, sausage, bread crumbs, eggs, milk, ¼ cup of the pecorino, the Parmigiano, ½ cup of the parsley, the nutmeg, and ¼ cup of the olive oil and mix very gently with your hands. Season with salt and pepper. Form the mixture into 1-inch balls. Place the balls on a baking sheet, cover, and refrigerate for 1 hour to allow the flavors to blend.
Step 3: ingredients: 2 Cups tomato sauce
Add the tomato to pan and bring to a boil. Place the meatballs in the sauce and return to a boil, then lower the heat and simmer for 30 minutes.
Step 4: instructions: Transfer to a platter and serve with the remaining ¼ cup each pecorino and parsley sprinkled over the top.
