Mario Batali'S Big Turkey Meatballs - Polpette Di Tacchino

• 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

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.

breadcrumbs, ground turkey, parma, sweet italian sausage, eggs, milk, pecorino romano cheese, cheese, italian parsley, gratings nutmeg, extra virgin olive oil, salt, fresh ground pepper, tomato sauce

Taken from www.food.com/recipe/mario-batalis-big-turkey-meatballs-polpette-di-tacchino-472205 (may not work)