Mario Batali's Big Turkey Meatballs - Polpette Di Tacchino

By pattie_d

Ingredients

• 2 Cup panko bread crumbs
• 2 Pound ground turkey
• 4 Ounces prosciutto di parma (cut into 1/8-inch dice)
• 8 Ounces sweet Italian sausage (casings removed)
• 3 large eggs (lightly beaten)
• 1/2 Cup freshly grated Pecorino Romano
• 1/4 Cup freshly grated Parmigiano-Reggiano
• 3/4 Cup finely chopped Italian parsley
• Several gratings of nutmeg
• 1/2 Cup extra-virgin olive oil
• Salt and freshly ground black pepper
• 2 Cups tomato sauce
• 1 1/2 - 2 Cup milk

Details

Servings 1
Adapted from beta.abc.go.com

Preparation

Step 1

2 Cup panko bread crumbs

Soak the bread crumbs in water to cover for 5 minutes. Squeeze out the excess water.

2 Pound ground turkey
4 Ounces prosciutto di parma (cut into 1/8-inch dice)
8 Ounces sweet Italian sausage (casings removed)
3 large eggs (lightly beaten)
1 1/2 - 2 Cup milk
1/2 Cup freshly grated Pecorino Romano
1/4 Cup freshly grated Parmigiano-Reggiano
3/4 Cup finely chopped Italian parsley
Several gratings of nutmeg
1/2 Cup extra-virgin olive oil
Salt and freshly ground black pepper

In a large bowl, combine the turkey, prosciutto, sausage, bread crumbs, eggs, milk, ¼ cup of the pecorino, the Parmigiano, ½ cup of the parsley, the nutmeg, and ¼ cup of the olive oil and mix very gently with your hands. Season with salt and pepper. Form the mixture into 1-inch balls. Place the balls on a baking sheet, cover, and refrigerate for 1 hour to allow the flavors to blend.

2 Cups tomato sauce

Add the tomato to pan and bring to a boil. 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 ¼ cup each pecorino and parsley sprinkled over the top.