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.