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1
Preheat oven to 400F.
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2
In a small bowl soak the slices of bread in enough milk, just to cover. Meanwhile, in another bowl combine turkey, spices, S&P, and an egg. Once the bread has soaked up some milk (it won't soak up all of it) squeeze them with you hands, and plop them in the turkey mixture. Combine all ingredients together. Use your hands - get them messy - just make sure you wash them after. This is actually necessary though in order to assess the consistency. If they are too wet, add the bread crumbs - if they are perfect don't. I needed to though.
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3
Line a baking sheet with parchment paper. Form your balls and place them on the baking sheet. Make them whatever size you want, but consistency is key so they cook at the same rate. Bake them in the oven for 18-20 minutes.
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4
Meanwhile, sweat onion and garlic in a little olive oil over medium heat, in a large saucepan. Once translucent, add spices. Stir together for 30 seconds, letting the spices open up. Add tomatoes and tomato paste, let heat through then turn down to a simmer.
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5
After about 15 minutes, taste your sauce - if it is too acidic (it probably will be) add some sweetener. If you don't have agave syrup add a little sugar - you're not trying to candy the sauce, but sweeten it up a bit so no more than 1/2 tsp of the syrup or sugar.
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6
Once the meatballs are out of the oven, add them to the sauce. Mix them around a bit. When your pasta has finished cooking, remove the meatballs and put the aside on a plate. Add your arugula and capers to the sauce, and top with the hot strained pasta. Toss together with tongs.
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7
Plate the pasta and top with the meatballs. Buon Appetito!
