Meatball and Sausage Casserole

• 3/4 pound ground turkey, chicken, beef, pork or veal or any combination
• 1/2 cup fresh bread crumbs
• 1/4 cup grated Parmesan cheese
• 1 egg
• 1/4 cup fresh or canned chicken broth
• 18 teaspoon freshly grated nutmeg
• 18 teaspoon ground cumin
• 1 teaspoon plus 1 tablespoon chopped garlic
• 4 teaspoons chopped parsley
• Salt and freshly ground pepper to taste
• 2 tablespoons vegetable oil
• 4 sweet or hot Italian sausages, 1 pound
• 1 cup chopped onions
• 1/4 pound mushrooms, sliced
• 1 large green pepper, cored, seeded and cut into 1-inch pieces
• 2 cups crushed canned tomatoes
• 2 teaspoons chopped fresh rosemary or 1 teaspoon dried
• 1/2 cup dry white wine
• 1 bay leaf
• 4 tablespoons chopped fresh basil or Italian parsley

1. Put the meat in a mixing bowl and add the bread crumbs, cheese, egg, broth, nutmeg, cumin, 1 teaspoon of the garlic, parsley, salt and pepper.
2. Blend well and shape the mixture into 24 small meatballs.
3. Heat the oil in a large nonstick skillet and add the meatballs.
4. Prick the sausages with a fork and add them.
5. Cook, turning the meatballs and sausages, until browned on all sides, about 10 minutes.
6. Carefully pour off the fat.
7. Scatter the onions, mushrooms, green pepper and remaining 1 tablespoon garlic around the meatballs and sausages.
8. Cook, stirring, for 3 minutes.
9. Add the tomatoes, rosemary, wine and bay leaf and stir to dissolve any browned particles on the bottom of the skillet.
10. Cover closely and simmer for 10 minutes.
11. Remove the bay leaf and sprinkle with basil when served

ground turkey, bread crumbs, parmesan cheese, egg, chicken broth, nutmeg, ground cumin, garlic, parsley, salt, vegetable oil, sweet, onions, mushrooms, green pepper, tomatoes, fresh rosemary, white wine, bay leaf, fresh basil

Taken from cooking.nytimes.com/recipes/4766 (may not work)