Ingredients:
1/4 cup plain dried breadcrumbs
2 tablespoons whole milk
2 large eggs, lightly beaten
3/4 cup grated romano cheese
1 lb ground turkey, preferably dark meat
salt & freshly ground black pepper
1/4 cup extra virgin olive oil
5 cups tomato sauce
1 lb dry penne pasta
Directions:
In a large bowl add bread crumbs, milk and mix until well combined.
Mix in eggs and 1/2 cup Romano cheese and mix well.
Add turkey and gently combine, being careful not to overwork the meat.
Season with salt and pepper.
Shape into golf-size balls.
In a large skillet heat the oil over medium 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.
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 overhandle the meatballs since they are soft and fragile.
In a large pot, bring 6 quarts of salted water to boil.
Add pasta and cook until al dente, about 8 minutes.
Drain pasta, do not rinse pasta with water.
Remove meatballs from sauce and place in serving bowl.
Pour some tomato sauce over meatballs, leaving 1 cup sauce in skillet.
Place the cooked penne into the skillet with the remaining sauce and toss well.
Pour pasta into a large serving bowl and serve alongside of meatballs.
Servings: 6
Time preparation: 30 min.
Time total: 150 min.