You can substitute Lamb and or Veal. These are great with sub rolls, melted provolone and giardiniera.
| 4 c | 8 to 10 thick slices DAY-OLD BREAD, cut into 1-inch cubes |
| 2 lb | Ground turkey |
| 4 oz | Prosciutto Di Parma, cut into 1/8 inch dice |
| 8 oz | Bari sweet Italian sausage, casing removed |
| 3 large | Eggs, lightly beaten |
| 1/2 c | Freshly grated Pecorino Romano |
| 1/4 c | Freshly grated Parmigiano-Reggiano |
| 3/4 c | Italian Parsley, finely chopped |
| Several gratings of nutmeg | |
| 1/2 c | Extra virgin olive oil |
| Salt and freshly ground black pepper | |
| 2 c | Tomato sauce |
| 1/2 c | Dry white wine |
Preheat oven to 350°.
Soak the bread in water (I use milk). Squeeze out the excess.
In a large bowl, combine the turkey, prosciutto, sausage, bread, eggs, 1/4 cup of the pecorino, Parmigiano, 1/2 cup of the parsley, nutmeg, and 1/4 cup of the olive oil. Mix gently with your hands(don't pack it together, it stays lighter). Season with salt and pepper and form into 3 inch balls. Place balls on baking sheet,cover,and refrigerate for at least an hour to allow flavors to blend (very important).
In a heavy-bottomed saute pan, heat the remaining 1/4 cup of the olive oil over high heat, almost smoking. Add the meatball and brown on all sides. Transfer to a plate and drain off all the oil. To the same pan add the tomato sauce and wine and bring to a boli. Place the meatballs in the sauce and return to a boil, then lower the heat and simmer for 30 minutes.
Transfer to a platter and serve with the remaining 1/4 cup each of the pecorino and the parsley sprinkled over the top.