Mario Batali's Big Turkey Meatballs - Polpette Di Tacchino

Got this recipe from The Chew.com. Wanted to post it for safe keeping. Hope they are as good as they looked on the show! It shows that this is 2-4 servings but does not say how many meatballs you get so yield is a guesstimate. Note- I made this recipe exactly as written below but the meatball mix was way too runny to even form meatballs. I ended up spreading it in a 13x9 pan and baking it at 400 degrees for 40 minutes. I then cut it into 24 squares and put them as well as the juices into the bubbling tomato sauce for 10 minutes. While it didn't look traditional it tasted fantastic. I found this recipe on FoodNetwork.com and it did not call for any milk. I also wondered about the other 1/4 oil and found he cooks it differently...it said "In a large, heavy-bottomed skillet, heat the remaining 4 tablespoons 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"

• Ready In: 1 hr
• Serves: 4
• Yields: 24 meatballs

Ingredients

• 2  cups panko breadcrumbs
• 2  lbs ground turkey
• 4  ounces prosciutto di Parma (cut into 1/8-inch dice)
• 8  ounces  sweet Italian sausage, casing removed
• 3  large eggs, lightly beaten
• 1 1⁄2-2  cups milk (not called for in FoodNetwork.com version)
• 1⁄2 cup pecorino romano cheese, freshly grated
• 1⁄4 cup parmigiano-reggiano cheese, freshly grated
• 3⁄4 cup Italian parsley, finely chopped
• 3  gratings nutmeg
• 1⁄2 cup extra virgin olive oil
•  salt
•  fresh ground pepper
• 2  cups tomato sauce

Directions

1. Soak the bread crumbs in water to cover for 5 minutes. Squeeze out the excess water.
2. In large bowl, combine turkey, prosciutto, sausage, bread crumbs, eggs, milk, 1/4 c of the pecorino, the Parmigiano, 1/2 c of the parsley, the nutmeg and 1/4 c of the olive oil. Mix very gently with your hands. Season with salt and pepper. Form into 1" balls. Place balls on a baking sheet, cover and refrigerate for 1 hour to allow flavors to blend.
3. Put the tomato sauce in a pan and bring to a boil. Place the meatballs in the sauce and return to a boil, then lower heat and simmer for 30 minutes.
4. Transfer to a platter and serve with the remaining 1/4 cup each of pecorino and parsley sprinkled over the top.