Mario Batali'S Big Turkey Meatballs - Polpette Di Tacchino - cooking recipe

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

Preparation

Soak the bread crumbs in water to cover for 5 minutes. Squeeze out the excess water.
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.
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.
Transfer to a platter and serve with the remaining 1/4 cup each of pecorino and parsley sprinkled over the top.