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1
Combine the turkey and pork in a mixing bowl.
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2
Heat 1 teaspoon of the olive oil in a saucepan.
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3
Add the onions and garlic; cook briefly until wilted.
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4
Set aside.
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5
Combine the bread crumbs and milk in a large bowl.
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6
Add the meat, onions and garlic, and the egg, nutmeg, cumin, salt, pepper and parsley.
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7
Blend well.
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8
Shape the meat into 24 or more meatballs.
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9
Set aside.
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10
For the sauce, first cut a small x in the core of the tomatoes, drop the tomatoes into boiling water for about 10 seconds and peel the skins.
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11
Cut out and discard the core, chop the tomatoes coarsely.
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12
There should be about 3 cups.
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13
Heat 1 tablespoon of the olive oil in a saucepan; add the onions.
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14
When the onions are wilted, add the garlic.
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15
Cook briefly, add the tomatoes, bay leaf, thyme, and salt and pepper to taste.
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16
Cook for about 10 minutes stirring occasionally.
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17
Remove the bay leaf and the thyme sprig.
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18
Set aside.
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19
Heat the remaining teaspoon of olive oil in a large non-stick skillet.
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20
Add the meatballs; cook over medium heat, turning them carefully so they brown evenly.
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21
Browning should take about 5 to 6 minutes.
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22
Drain the fat.
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23
Add the tomato sauce to the skillet, bring to a simmer, cover, and cook for about 8 to 10 minutes.
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24
Serve over noodles.
