1. In a large bowl add bread crumbs, milk and mix until well combined. 2. Mix in eggs and 1/2 cup Romano cheese and mix well. 3. Add turkey and gently combine, being careful not to overwork the meat. 4. Season with salt and pepper. 5. Shape into golf-size balls. 6. In a large skillet heat the oil over medium heat. 7. When almost smoking, add meatballs and without moving or turning the meat allow it to brown for about 3 minutes. 8. Turn meatballs and brown other side. 9. Continue to cook until all sides are golden brown. 10. Add tomato sauce and bring to a boil. 11. Lower heat and allow meatballs to simmer for 5 minutes. 12. Turn off heat and keep warm on stove, be careful not to overhandle the meatballs since they are soft and fragile. 13. In a large pot, bring 6 quarts of salted water to boil. 14. Add pasta and cook until al dente, about 8 minutes. 15. Drain pasta, do not rinse pasta with water. 16. Remove meatballs from sauce and place in serving bowl. 17. Pour some tomato sauce over meatballs, leaving 1 cup sauce in skillet. 18. Place the cooked penne into the skillet with the remaining sauce and toss well. 19. Pour pasta into a large serving bowl and serve alongside of meatballs. ---------------------------------------------------------------------------
Nutrition
Ingredients
