Ina Garten's Turkey, Sausage, and Prosciutto Meatballs

Ingredients

• 1 1/2 cups crustless cubes of rustic bread, pulsed into breadcrumbs
• 1/3 cup whole milk
• 1 pound ground turkey
• 1/4 pound sweet Italian pork sausage, casings removed
• 2 ounces thinly sliced prosciutto, finely chopped
• 1/2 cup freshly grated aged Asiago cheese, plus more for serving
• 1/4 cup minced fresh parsley
• 1/2 teaspoon dried oregano
• 1/2 teaspoon crushed red pepper flakes
• Kosher salt and freshly ground black pepper
• 1 1/2 tablespoons good olive oil, plus extra for brushing the meatballs
• 1 egg, lightly beaten
• 4 cups marinara sauce
• 1 pound dried spaghetti

Directions

1. Heat the oven to 400 degrees Fahrenheit. Cover a sheet pan with parchment paper. Put the breadcrumbs in a small bowl, pour in the milk, and set the bowl aside for 5 minutes.
2. In a large bowl, add the turkey, sausage, prosciutto, soaked breadcrumbs, Asiago, parsley, oregano, red pepper flakes, 1/2 teaspoon salt, and 3/4 teaspoon pepper. Use a gentle hand to bring everything together without overworking it. Pour in the olive oil, add the egg, and mix again just until the meat mixture holds together.
3. Roll the mixture into 2-inch meatballs and arrange them across the prepared pan. Coat the meatballs with olive oil, then bake for 35-40 minutes, until the tops have browned and the centers are cooked through.
4. While the meatballs bake, warm the marinara sauce until it simmers. Transfer the baked meatballs into the sauce and return it to a simmer.
5. Boil the pasta in salted water until al dente, then portion it into bowls. Spoon the meatballs and marinara over the pasta, and finish with additional grated cheese.