Ingredients

1/4 cup plain dried bread crumbs
2 large eggs, lightly beaten
2 tablespoons whole milk
3/4 cup grated Romano
1/4 cup chopped flat-leaf parsley
Salt and freshly ground black pepper
1 pound ground turkey, preferably dark meat
1/4 cup extra-virgin olive oil
5 cups tomato sauce
1 pound dried penne pasta

Instructions

In a large bowl, add bread
crumbs, eggs, milk, 1/2 cup Romano, parsley, salt and pepper and mix well. Add turkey and

gently combine, being careful not to overwork the meat. Shape into golf-size balls.

In a large skillet heat the oil over medium high heat. When almost smoking, add meatballs
and without moving or turning the meat, allow it to brown for about 3 minutes. Turn
meatballs and brown other side. Continue to cook until all sides are golden brown, about 8
minutes total. Add tomato sauce and bring to a boil. Lower heat and allow meatballs to
simmer for 5 minutes. Turn off heat and keep warm on stove. Be careful not to over handle
the meatballs since they are soft and fragile.

In a large pot, bring to a boil 6 quarts of salted water. Add pasta and cook until al
dente, about 8 minutes. Drain pasta in a colander. Do not rinse pasta with water since you
want to retain the pasta's natural starches so that the sauce will cling to the penne.

Remove meatballs from sauce and place in serving bowl. Pour some tomato sauce over
meatballs, but leave about 2/3 cup of sauce in skillet. Place the cooked penne into the
skillet with the remaining sauce and toss well. Pour sauced pasta in a large serving bowl.

Serve alongside the meatballs. Sprinkle remaining Romano on top.