Bowl: Add bread crumbs, eggs, milk, 1/2 cup Romano, parsley, salt and pepper and mix well.
Add turkey and gently combine, being careful not to overwork the meat. Shape into golf-size balls.
Skillet: Heat the oil over medium high 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, about 8 minutes total.
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.
Large pot: Bring to a boil 6 quarts of salted water. Add pasta and cook until al
dente, about 8 minutes. Drain pasta in a colander. Do not rinse pasta .
Remove meatballs from sauce and place in serving bowl. Pour some tomato sauce
over meatballs, but leave about 2/3 cup of sauce in skillet.
Place the cooked penne into the skillet with the remaining sauce and toss well.
Pour sauced pasta in a large serving bowl. Add in the the meatballs. Sprinkle
remaining Romano on top.
If using lasagna, put in casserole, sprinkle with extra cheese, extra bread
crumbs. EVOO and bake till brown.