¾ pound ground turkey, chicken, beef, pork or veal or any combination
½ cup fresh bread crumbs
¼ cup grated Parmesan cheese
¼ cup fresh or canned chicken broth
? teaspoon freshly grated nutmeg
? teaspoon ground cumin
1 teaspoon plus 1 tablespoon chopped garlic
4 teaspoons chopped parsley
Salt and freshly ground pepper to taste
2 tablespoons vegetable oil
4 sweet or hot Italian sausages, 1 pound
1 cup chopped onions
¼ pound mushrooms, sliced
1 large red pepper, cored, seeded and cut into 1-inch pieces
2 cups crushed canned tomatoes
2 teaspoons chopped fresh rosemaryor 1 teaspoon dried
½ cup dry white wine
1 bay leaf
4 tablespoons chopped fresh basil and/or Italian parsley
Step 1: Put the meat in a mixing bowl and add the bread crumbs, cheese, egg, broth, nutmeg, cumin, 1 teaspoon of the garlic, parsley, salt and pepper. Blend well and shape the mixture into 24 small meatballs.
Step 2: Heat the oil in a large nonstick or enamelware skillet and add the meatballs. Cook, turning often, until browned on all sides, about 10 minutes. Remove the meatballs and set aside. Prick the sausages with a fork and add them to the pan. Cook, turning often, until lightly browned on all sides, about 5 minutes.
Step 3: Scatter the onions, mushrooms, red pepper and remaining 1 tablespoon garlic around the sausages, and sauté, about 5 minutes. Add the meatballs and the accumulated juices back to the pan (the pan will be crowded).
Step 4: Add the tomatoes, rosemary, wine and bay leaf and stir to dissolve any browned particles on the bottom of the skillet. Cover closely and simmer for 15 minutes. Remove the bay leaf and sprinkle with basil and or parsley when served.