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1
Pour the olive oil into a medium skillet, drop in the minced onions, sprinkle with a pinch of salt, and set over medium-high heat, stirring until they begin to sizzle.
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2
Lower the heat and cook for 4 to 5 minutes, stirring occasionally, until the onion is wilted and slightly dry (but not colored).
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3
Scrape out of the pan and let cool.
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4
Break up the dry bread slices into pieces roughly an inch or two across-you should have almost 4 cups-and put them in a shallow bowl or baking dish.
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5
Pour enough milk over to cover them, and soak for 4 to 5 minutes.
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6
When the pieces are completely soft, gather them in your hands and firmly squeeze out all the milk; you should have almost 1 cup of densely packed moist bread.
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7
(Give the milk to your cat.)
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8
Loosen up the turkey meat if its been compressed in packaging; spread it out in a large mixing bowl.
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9
Pour the beaten eggs on top, sprinkle on the parsley, porcini powder, salt, and freshly ground pepper.
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10
Scatter the drained raisins and the pine nuts on the meat, then spread the cooled wilted onions on top.
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11
Break up the clump of wet bread, spreading little bits over the meat.
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12
Now fold, toss, and squeeze the meat and seasonings together with your hands and fingers to distribute all the ingredients evenly.
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13
Form, flour, and fry the meatballs following the instructions below.
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14
Pour the olive oil into a medium skillet, drop in the minced onion and fennel, and set over medium-high heat.
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15
Stir them in the pan for a minute or two, until they begin to sizzle; clear a space for the garlic, and get it sizzling on the side for a minute or so.
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16
Sprinkle on half the salt, and stir all together.
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17
Turn down the heat and cook for 5 minutes, stirring occasionally, until the vegetables are wilted and slightly dried, but dont let them color at all.
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18
Scrape them out of the pan to cool.
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19
Meanwhile, take all the sausage meat out of the casing (if packed in links), crumble it up well, and spread it out in a large mixing bowl.
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20
Pour the beaten eggs on top of the meat.
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21
Add the parsley, remaining salt, pepper, orange zest, thyme leaves, and spread over all the cooled onions, fennel, garlic, and the bread crumbs.
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22
Now fold, toss, and squeeze the meat and seasonings together with your hands and fingers to distribute all the ingredients evenly.
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23
Spread the flour about 1/4 inch deep in the center of a baking sheet.
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24
Pour vegetable oil into a large, heavy skillet or saute pan-12 inches in diameter if possible-to a depth of at least 1/3 inch.
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25
Scoop up a portion of meat with a small ice cream scoop, a large spoon, or your fingers.
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26
Lightly shape the meat between your palms into 2-inch balls, a bit larger than golf balls (or whatever size you like).
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27
Drop each ball onto the floured sheet, roll it around until coated, then place it on another baking sheet.
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28
Form and flour all the meat into balls in this manner.
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29
Set the skillet over high heat until the oil is very hot.
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30
With tongs or a spatula, carefully transfer meatballs to the pan, as many as you can, leaving at least an inch or so between them.
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31
Cook for a minute or two, until theyve started to brown on the bottom, then turn them continuously watch out for oil spatters until golden crusted on all sides, about 6 minutes.
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32
As they are done, transfer the fried balls to a baking sheet.
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33
When all the meatballs are on the tray, sprinkle salt lightly over them (just a couple of pinches in all).
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34
Before frying the next batch, turn off the heat and, with a fine-meshed skimmer or strainer, remove any browned bits from the oil.
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35
Add oil if needed to restore the 1/3-inch depth, and heat it up again.
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36
When all the meatballs are fried, cook them with the sugo, following the instructions on page 146.
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37
The meatballs will finish cooking in the sauce; they are fried just until a golden crust forms.
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38
So, if you intend to eat them as is instead, be sure to fry them longer, until they are cooked through.
