Yield: 6 servings
Prep Time: 10 minutes
Cook Time: 1 hour 25 minutes
Inactive Prep Time: 1 hour
Ease of preparation: intermediate

8 to 10 slices day-old bread, to yield 4 cups of 1-inch cubes
2 lbs. ground turkey breast
1/4 lb. prosciutto, cut into 1/8-inch dice
1/2 lb. fresh, sweet Italian turkey sausage, out of its skin
3 eggs
1/4 cup Parmigiano-Reggiano
1/4 cup plus 1/4 cup pecorino
2 bunches Italian parsley, leaves chopped to yield 1/2 cup, plus 1 bunch, chopped to yield 1/4 cup
Several gratings nutmeg
4 tbsp. plus 4 tbsp. extra-virgin olive oil
Salt and pepper
1 cup Basic Tomato Sauce, recipe follows
1/2 cup dry white wine

Soak the bread in water for 5 minutes, squeeze by hand to wring excess water, and add to turkey. Add the prosciutto, sausage, eggs, Parmigiano, 1/4 cup pecorino, 1/2 cup parsley, nutmeg and 4 tbsp. of olive oil and mix lightly. Season with salt and pepper and form the mixture into 3-inch balls. Place the balls on a sheet tray, cover with parchment and chill for 1 hour in the refrigerator.

Preheat the oven to 375 degrees F.

In a large, heavy-bottomed skillet, heat the remaining 4 tbsp. of oil to almost smoking and brown the meatballs in the oil on all sides. Add the tomato sauce and the wine and bake for 30 minutes. Serve with the remaining pecorino and parsley.