Polpette Fritte

Preheat the oven to 350 ºF. In a large bowl, combine the ground Italian sausage, ground beef, ground turkey, non-fat milk, 1/4 cup breadcrumbs, minced garlic, grated Parmesan cheese, 2 lightly beaten eggs, chopped parsley, pine nuts, raisins, and salt and pepper. Use your hands to thoroughly combine all of the ingredients. Use approximately 1 1/2 tablespoons of the mixture (per meatball) to form the meatballs. Beat together the remaining two eggs with 1 tablespoon of water. Coat the meatballs in the eggwash and then roll them in the remaining 1 cup of breadcrumbs. Heat a large pan over medium-high heat and add enough olive oil to liberally coat the bottom of the pan. Add the meatballs several at a time to the pan, careful not to crowd them together. Brown them for 2-3 minutes on all sides. Transfer the browned meatballs to the oven and bake them for 10 minutes, or until they're fully cooked. Drain the meatballs on paper towels and serve.