Slightly adapted from Burnt Toast and Other Disasters by Carl Peternell
6 servings
2 cups fresh or 1 cup dried breadcrumbs, plus more as needed
1/3 cup whole milk, plus more as needed
1 medium yellow onion, peeled
12 ounces large button mushrooms
2 Tablespoons cooking oil, olive or vegetable, plus more as needed
kosher salt
1 pound ground turkey
1/2 pound ground pork
ground black pepper
2 eggs
2 garlic cloves, pounded with a pinch of salt
2 Tablespoons chopped fresh parsley leaves (I left these out for Sean’s sake)
2 Tablespoons chopped fresh mint leaves or 1/2 teaspoon dried mint (ditto)
1/2 cup grated Parmesan or Grana Padano cheese
2 cups tomato sauce (optional)
1 1/2 pounds pasta (optional)
In a medium bowl, combine the bread crumbs and milk and set aside to soak. (Have some extra bread crumbs on hand in case you nee to adjust the meatball mixture later.)
Using the large holes of a box grater, grate the onion and the mushrooms. Heat a large skillet over high heat, add the oil, then add the grated onion and mushrooms and 1/2 teaspoon of salt. Cook, stirring occasionally, until the liquid from the onion and mushrooms has evaporated, about 10 minutes. Set aside to cool completely.
Meanwhile, in a large bowl, combine the ground meats with 3/4 teaspoon salt, pepper, eggs, garlic, parsley & mint (if using), and cheese. Squeeze any excess liquid from the breadcrumbs and add them and the cooled mushroom mixture to the bowl. Use a large fork to mix well so that everything is well distributed. Remember that over-handling ground meat can make it tough. If the mixture seems too wet, add more bread crumbs.
Heat a small skillet over medium heat and add some oil. Make a tiny taster patty and fry in oil on both sides until cooked through. Let cool a little, then taste. Adjust the meatball mixture as needed for texture and seasoning.
Preheat the oven to 375 degrees F. You’ll need two large rimmed baking sheets, sprayed with olive oil spray. Put the oven rack in the middle position. Using your hands form the mixture into ping-pong ball or golf-ball sized meatballs, half on one sheet and half on the other, leaving as much space between them as possible. When the oven is hot, put in the first tray, for 8 minutes or until the meatballs are nicely brown on the bottom. Carefully turn each one over, then cook about 5 minutes more, until cooked through (cut one to check). Keep track of how long that took and do it again for the second tray of meatballs.
Serve however you like, perhaps with pasta and marinara sauce, or in a sandwich with marinara and melted cheese.