Cut the white bread into small cubes and combine with the milk
in a small bowl.
Place the ground turkey
in a large bowl. Grind the bacon, garlic and onions
to a fine paste in a food processor
, and then mix into the turkey. Squeeze the excess milk from the bread and add to the turkey along with spinach, Parmesan, parsley, salt, pepper, nutmeg
. Mix gently but thoroughly, and then refrigerate 1 hour.
Shape the mixture into 1 1/2 to 2-inch meatballs. Heat the olive oil in large saute pan until hot but not smoking and brown the meatballs on all sides, about 10 minutes. Heat the tomato sauce to a low boil in a large deep skillet, and then add in the meatballs once they have been evenly browned. Reduce the heat and simmer
, an additional 15 to 20 minutes.
Serve over pasta
with grated Parmesan
or on toasted roll with mozzarella cheese.