Mario Batali's Big Turkey Meatballs - Polpette Di Tacchino

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• 2 cups panko breadcrumbs
• 2 lbs ground turkey
• 4 ounces prosciutto di parma (cut into 1/8-inch dice)
• 8 ounces sweet italian sausage, casing removed
• 3 large eggs, lightly beaten
• 1 1/2-2 cups milk (not called for in foodnetwork.com version)
• 1/2 cup pecorino romano cheese, freshly grated
• 1/4 cup parmigiano-reggiano cheese, freshly grated
• 3/4 cup italian parsley, finely chopped
• 3 gratings nutmeg
• 1/2 cup extra virgin olive oil
• salt
• fresh ground pepper
• 2 cups tomato sauce

Recipe

• 1 soak the bread crumbs in water to cover for 5 minutes. squeeze out the excess water.
• 2 in large bowl, combine turkey, prosciutto, sausage, bread crumbs, eggs, milk, 1/4 c of the pecorino, the parmigiano, 1/2 c of the parsley, the nutmeg and 1/4 c of the olive oil. mix very gently with your hands. season with salt and pepper. form into 1" balls. place balls on a baking sheet, cover and refrigerate for 1 hour to allow flavors to blend.
• 3 put the tomato sauce in a pan and bring to a boil. place the meatballs in the sauce and return to a boil, then lower heat and simmer for 30 minutes.
• 4 transfer to a platter and serve with the remaining 1/4 cup each of pecorino and parsley sprinkled over the top.