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1
Heat the oven to 425 degrees F and arrange a rack in the upper third.
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2
Generously coat a rimmed baking sheet with vegetable oil and set aside.
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3
In a large bowl, stir together the breadcrumbs and milk.
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4
Set aside until the crumbs have absorbed most of the milk, about 5 minutes.
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5
Crush the dried oregano with your fingers and add it to the bread mixture.
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6
Combine the fennel seeds and red pepper flakes on a cutting board and coarsely chop them, then add to the bread mixture.
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7
(Alternately, you can crush the oregano, fennel seeds, and pepper flakes coarsely in a mortar.)
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8
Add the ricotta, egg, parsley, measured salt, and pepper to taste.
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9
Stir in the ground turkey.
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10
Make sure the mixture is well combined.
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11
Shape into 14 meatballs, 3 to 4 tablespoons each.
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12
Transfer the meatballs to the prepared baking sheet.
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13
Roast the meatballs in the oven until browned and firm, about 15 minutes (theyll brown mostly on the bottom, but thats OK).
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14
Meanwhile, add the crushed tomatoes to a heavy saucepan or Dutch oven.
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15
Transfer the browned meatballs to the saucepan and, using a metal spatula, scrape up any browned bits from the bottom of the baking sheet and add them to the saucepan.
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16
Add the olive oil.
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17
Simmer the meatballs and tomato mixture over low heat until the sauce is thick and the meatballs are tender, about 30 minutes (turn the meatballs a few times during cooking).
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18
When the meatballs are nearly done, taste the sauce and season with salt as needed.
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19
Transfer the meatballs and tomato sauce onto a large warmed platter or individual plates.
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20
Garnish with the Parmesan and serve hot.
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21
Alternately, spoon meatballs and some of the tomato sauce into split sandwich rolls.
