½ teaspoon salt, plus more if needed
Cover the pan and raise the heat slightly to bring the Sugo back to a simmer. Set the cover ajar and adjust the heat to maintain a steady simmer. And cook the meatballs for about 40 minutes.
Loosen up the turkey meat spread it out in a large mixing bowl. Pour the beaten eggs on top, sprinkle in the parsley, porcini powder, salt and pepper. Scatter the drained raisins and pine nuts on the mixture and then the onions/garlic. Break up the bread, spreading little bits over the meat mixture. Fold, toss & squeeze the meat and seasonings together with your hands to distribute evenly.
Note: The meatballs will finish cooking in the sauce. They are only fried until a light crust forms. After you remove one batch, turn off the heat and remove any browned bits in the oil with a skimmer before cooking the next batch. Add more oil if needed and return the heat to original temperature. Once all of the meatballs are browned, add them to the Sugo to continue cooking. This should take about 15-20 more minutes.