Penne With Turkey Meatballs

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.