For the meatballs
  • ¼ cup whole milk
  • ½ cup breadcrumbs
  • 1 pound ground turkey
  • ¼ cup Parmesan cheese, plus more for garnish
  • 1 egg
  • 1 teaspoon Kosher salt
  • Black pepper
  For the sauce
  • 1 onion, diced
  • 2 cloves garlic, minced
  • ½ teaspoon red pepper flakes, optional
  • 1 (28 ounce) can, crushed tomatoes
  • 1 quart chicken stock
  • 1 pound penne pasta
  Parsley, for garnish


  1. Make the meatballs. In a large bowl mix the breadcrumbs, milk and let sit for a few minutes. To the bowl add ground turkey, cheese, egg and mix lightly until all ingredients are well incorporated. Season with salt and pepper. Roll the meatballs into 2 inch round balls.
  1. Make the sauce. In a large pot, sauté the onion and garlic over medium heat. Season with salt, pepper and red pepper flakes. Once cooked, add tomatoes and chicken stock and bring to a boil. Lower heat and drop in meatballs. Put a lid on it and cook for 15 minutes. Remove meatballs and add pasta. Put a lid back on it and cook for 10 minutes more. Stir the meatballs back in.
  1. Serve. Add parsley and anther handful of parmesan, to taste.