Penne with Turkey Meatballs

Ingredients

• 0.3 cup bread crumbs dried plain
• 2 large eggs lightly beaten
• 0.3 cup flat-leaf parsley chopped
• 1 pound pd of ground turkey dark
• 0.3 cup olive oil extra-virgin
• 1 pound penne pasta dried
• 0.8 cup romano grated
• 6 servings salt and pepper black freshly ground
• 5 cups tomato sauce 
• 2 tablespoons milk whole

Equipment

• bowl
• frying pan
• pot
• stove
• colander

Directions

1. In a large bowl, add bread crumbs, eggs, milk, 1/2 cup Romano, parsley, salt and pepper and mix well.
2. Add turkey and gently combine, being careful not to overwork the meat. Shape into golf-size balls.
3. 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.
4. 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.
5. In a large pot, bring to a boil 6 quarts of salted water.
6. Add pasta and cook until al dente, about 8 minutes.
7. 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.
8. Remove meatballs from sauce and place in serving bowl.
9. Pour some tomato sauce over meatballs, but leave about 2/3 cup of sauce in skillet.
10. Place the cooked penne into the skillet with the remaining sauce and toss well.
11. Pour sauced pasta in a large serving bowl.
12. Serve alongside the meatballs.
13. Sprinkle remaining Romano on top.