SERVES 6
SKILL LEVEL: EASY
COOK TIME: 35 MINS.
PREP TIME: 25 MINS.
COST: $
The secret to making great meatballs isn’t necessarily the meat. It’s what you mix it with that makes all the difference. In this case, I start with a mix of turkey and sausage and then I add in some freshly grated Pecorino cheese, eggs, crunchy bread crumbs, and milk. Then—very important—mix thoroughly. When you think it is mixed enough, give it another 10 seconds. The result is a meatball that holds its shape but is tender and moist. This is one of those recipes that’s ideal for a potluck meal because all that needs to be done is reheat.
2 cups panko bread crumbs
1½–2 cups milk
2 pounds ground turkey
4 ounces prosciutto di Parma, cut into ¼8-inch dice
8 ounces sweet Italian sausage, casings removed
3 large eggs
½ cup freshly grated Pecorino Romano
¼ cup freshly grated Parmigiano-Reggiano
¾ cup Italian parsley, finely chopped
Several gratings of nutmeg
½ cup extra virgin olive oil
Salt
Freshly ground black pepper
2 cups Mario’s Basic Tomato Sauce (below)
6 soft Italian rolls
12 slices provolone cheese
1. Soak the bread crumbs in the milk for 5 minutes. Strain out the bread crumbs and set aside, reserving the milk.
2. In a large bowl, combine the turkey, prosciutto, sausage, bread crumbs, eggs, reserved milk, ¼ cup of the Pecorino, the Parmigiano, ½ cup of the parsley, the nutmeg, and ¼ cup of the olive oil, and mix very gently with your hands. Season with salt and pepper.
3. Form the mixture into 1 ½ -inch balls and set aside.
4. Add the tomato sauce to a 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.
5. Lay 2 slices of provolone in each roll and top with 3 or 4 meatballs. Garnish with the remaining Pecorino and parsley sprinkled over the top.
¼ cup extra virgin olive oil
1 yellow onion, diced
5 garlic cloves, peeled and thinly sliced
3 tablespoons fresh thyme, leaves only
½ medium carrot, shredded
2 28-ounce cans peeled whole tomatoes crushed by hand and juices reserved
Salt, to taste
1. In a 3-quart saucepan, heat the olive oil over medium heat. Add the onion and garlic and cook until soft and light golden brown, about 8 to 10 minutes.
2. Add the thyme and carrot and cook 5 minutes more, until the carrot is quite soft.
3. Add the tomatoes and juice and bring to a boil, stirring often. Lower the heat and simmer for 30 minutes until as thick as hot cereal.
4. Season with salt and serve.