Mario Batali'S Big Turkey Meatballs - Polpette Di Tacchino

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   Step 1: ingredients: 2 Cup panko bread crumbs

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

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   Step 2: ingredients: 2 Pound ground turkey

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   4 Ounces prosciutto di parma (cut into 1/8-inch dice)

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   8 Ounces sweet Italian sausage (casings removed)

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   3 large eggs (lightly beaten)

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   1 1/2 - 2 Cup milk

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   1/2 Cup freshly grated Pecorino Romano

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   1/4 Cup freshly grated Parmigiano-Reggiano

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    3/4 Cup finely chopped Italian parsley

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    Several gratings of nutmeg

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    1/2 Cup extra-virgin olive oil

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    Salt and freshly ground black pepper

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    In a large bowl, combine the turkey, prosciutto, sausage, bread crumbs, eggs, milk, 1/4 cup of the pecorino, the Parmigiano, 1/2 cup of the parsley, the nutmeg, and 1/4 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.

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    Step 3: ingredients: 2 Cups tomato sauce

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    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.

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    Step 4: instructions: Transfer to a platter and serve with the remaining 1/4 cup each pecorino and parsley sprinkled over the top.

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    http://beta.abc.go.com/shows/the-chew/recipes/Thanksgiving-Mario-Batali-Big-Turkey-Meatballs-Polpette-Di-Tacchino

* Per serving · 4 servings · Values may vary.

No additional tips available.