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