Turkey and Pork Meatballs With Tomato Sauce

• 3/4 pound lean ground turkey
• 3/4 pound lean ground pork
• 2 teaspoons olive oil
• 1/2 cup finely chopped onions
• 1 teaspoon finely chopped garlic
• 1/2 cup fresh, fine bread crumbs
• 1/4 cup milk
• 1 egg, beaten
• 1/4 teaspoon freshly grated nutmeg
• 1/2 teaspoon ground cumin
• Salt and freshly ground pepper to taste
• 2 tablespoons finely chopped parsley
• 1 pound ripe plum tomatoes
• 1 tablespoon olive oil
• 1/4 cup finely chopped onions
• 1 teaspoon finely chopped garlic
• 1 bay leaf
• 2 sprigs fresh thyme or 1 teaspoon dried
• Salt and freshly ground pepper to taste

1. Combine the turkey and pork in a mixing bowl.
2. Heat 1 teaspoon of the olive oil in a saucepan.
3. Add the onions and garlic; cook briefly until wilted.
4. Set aside.
5. Combine the bread crumbs and milk in a large bowl.
6. Add the meat, onions and garlic, and the egg, nutmeg, cumin, salt, pepper and parsley.
7. Blend well.
8. Shape the meat into 24 or more meatballs.
9. Set aside.
10. For the sauce, first cut a small x in the core of the tomatoes, drop the tomatoes into boiling water for about 10 seconds and peel the skins.
11. Cut out and discard the core, chop the tomatoes coarsely.
12. There should be about 3 cups.
13. Heat 1 tablespoon of the olive oil in a saucepan; add the onions.
14. When the onions are wilted, add the garlic.
15. Cook briefly, add the tomatoes, bay leaf, thyme, and salt and pepper to taste.
16. Cook for about 10 minutes stirring occasionally.
17. Remove the bay leaf and the thyme sprig.
18. Set aside.
19. Heat the remaining teaspoon of olive oil in a large non-stick skillet.
20. Add the meatballs; cook over medium heat, turning them carefully so they brown evenly.
21. Browning should take about 5 to 6 minutes.
22. Drain the fat.
23. Add the tomato sauce to the skillet, bring to a simmer, cover, and cook for about 8 to 10 minutes.
24. Serve over noodles.

lean ground turkey, lean ground pork, olive oil, onions, garlic, bread crumbs, milk, egg, freshly grated nutmeg, ground cumin, salt, parsley, tomatoes, olive oil, onions, garlic, bay leaf, thyme, salt

Taken from cooking.nytimes.com/recipes/6336 (may not work)