Soak the bread in water for 5 minutes, squeeze by hand to wring excess water, and add to turkey. Add the prosciutto, sausage
, Parmigiano, 1/4 cup pecorino
, 1/2 cup parsley, nutmeg
and 4 tablespoons of olive oil and mix lightly. Season with salt and pepper and form the mixture into 3-inch balls. Place the balls on a sheet tray, cover with parchment and chill for 1 hour in the refrigerator. Preheat the oven to 375 degrees F.
In a large, heavy-bottomed skillet, heat the remaining 4 tablespoons of oil to almost smoking and brown the meatballs in the oil on all sides. Add the tomato sauce and the wine
and bake for 30 minutes. Serve with the remaining pecorino and parsley.