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1
Pulse the oats in a food processor until coarsely ground.
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2
Add the kale, 1 teaspoon of the minced garlic and 1/4 cup of the chopped onion, and pulse until finely chopped and the texture is crumbly.
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3
Add the egg, 2 tablespoons of the Parmesan, milk, 3/4 teaspoon salt and 1/4 teaspoon pepper, and pulse until just combined.
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4
Transfer the mixture to a large mixing bowl, add the turkey and mix with your hands until well combined.
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5
Cover with plastic wrap, and refrigerate for 30 minutes.
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6
Meanwhile, bring a large pot of water to a boil.
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7
Heat the oil in a large, straight-sided skillet or Dutch oven over medium-high heat.
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8
Add the remaining onions and 1/4 teaspoon salt, and cook, stirring occasionally, until softened and lightly browned in spots, 6 to 8 minutes.
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9
Add the remaining garlic, and cook until softened, stirring constantly, about 30 seconds.
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10
Add the tomatoes, 1 1/2 cups water, 2 tablespoons of the remaining Parmesan, oregano, 1 teaspoon salt and the red pepper flakes.
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11
Stir to combine, and bring to a simmer.
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12
Cover, reduce the heat and simmer for 10 minutes.
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13
Meanwhile, remove the turkey and kale mixture from the refrigerator.
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14
Shape level tablespoonfuls into round meatballs (about 36), and place on a rimmed baking sheet.
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15
Remove the lid from the sauce.
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16
Use a metal spatula or 2 spoons to add the meatballs, one at a time, to the simmering sauce in a single layer.
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17
Cook, covered, until the meatballs are cooked through, about 15 minutes.
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18
Turn off the heat, and let the mixture sit, covered, for 5 minutes.
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19
Discard the oregano.
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20
Meanwhile, cook the pasta in the boiling water according to package directions.
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21
Drain well.
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22
To serve, divide the pasta among 6 plates or bowls.
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23
Top each serving with 7 meatballs and 1/2 cup tomato sauce.
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24
Sprinkle with the remaining Parmesan.
