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Who doesn’t love meatballs? I really enjoy them on a cold, rainy day with a nice glass of a bold red wine. I have made quite a few versions over the years- especially for kids. I love incorporating some kind of vegetables in the meat and cook them in a delicious homemade tomato sauce.

These came about as I watched Live with Regis and Kelly- Regis was talking about some meatballs he had with prosciutto in them, “what a great idea”, I thought.

I bought turkey meat, prosciutto and basil from the store and started making the meatballs. I also made fresh tomato sauce with lots of cherry tomatoes. I added the usual ingredients in the meatballs including a mixture of cooked onions, garlic and prosciutto. I also added breadcrumbs and freshly grated pecorino- which I prefer a tad more than parmesan cheese since it has a lot more flavor.

The meatballs were cooked in the delicious tomato sauce. I realized I had run out of spaghetti so I served them on top of penne. In order to serve a balanced meal, I sauteed baby spinach on the side with some garlic and a splash of half and half. The kids had a glass of milk and the adults had a delicious cabernet.

Try the prosciutto and basil meatballs next time you decide to serve a delicious pasta meal.

• 1½ pound ground turkey meat (dark meat preferable)
• 1 egg, lightly beaten
• ½ cup fresh breadcrumbs
• ½ cup freshly grated pecorino cheese
• 1 teaspoon salt
• 1 cup fresh basil, chopped

• 1 tablespoon olive oil
• 2 oz prosciutto, sliced into small pieces
• 2 garlic cloves, minced
• 1 medium yellow onion, minced

One portion marinara sauce (made out of an 28 ounces crushed tomatoes), or fresh tomatoes.

Makes 10-12 meatballs depending on size.

In a medium frying pan, heat the olive oil. Add the prosciutto and sauté on medium heat for 3 to 4 minutes. Add the garlic and onions and sauté on medium heat for 4 to 5 minutes. Keep aside and let cool.

In a large bowl add the turkey, egg, breadcrumbs, pecorino cheese, salt and the prosciutto mixture. Add the basil. Mix well but careful not to over mix. Form meatballs and add to a simmering pot of marinara sauce. Cook the meatballs covered for 30 minutes on low heat changing the sides after 15 minutes. Serve with spaghetti.