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Spicy Turkey Meatballs
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| 3 cups | bread cubes from a round rustic bread, crusts removed |
| 2/3 cup | whole milk |
| 2 lbs | ground turkey |
| 1/2 lb | sweet italian sausage |
| 4 oz | prosciutto, finely chopped |
| 1 cup | freshly grated Asiago cheese |
| 1/2 cup | minced fresh parsley |
| 1 t | dried oregano |
| 1 t | crushed red pepper flakes |
| Kosher salt | |
| freshly ground black pepper | |
| 3 T | good olive oil, plus extra for brushing the meatballs |
| 3 extra large | eggs, lightly beaten |
Preheat oven to 400. Line 2 sheet pans with parchment paper.
Place the bread in the bowl of a food processor fitted with the steel blade. Process until the bread is in medium crumbs. Transfer the crumbs to a small bowl and add the milk. Set aside for 5 minutes.
In a large mixing bowl, combine the turkey, sausage, prosciutto, bread mixture, Asiago, parsley, oregano,red pepper flakes, 1 T salt, and 1 1/2 teaspoons pepper. Lightly combine the ingredients with your hands. Add the 3 T of olive oil and the eggs and stir lightly with a fork to combine.
With your hands, lightly roll the mixture into 2 inch round meatballs and place them on the prepared sheet pans. Brush the meatballs with olive oil. Bake for 35 to 40 minutes until the tops are browned and the centers are completely cooked.
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