Turkey Meatballs

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.