Baked Italian Turkey Meatballs with Penne and Broccoli

Preheat your oven to 400°F (200°C).

Wash 1.5 lbs raw broccoli heads under cold water, remove the thick stems, and cut the heads into small, bite-sized florets.

In a large mixing bowl, combine 3 lbs raw ground turkey, 2 large eggs, 1 cup grated parmesan cheese, 1 tbsp dried oregano, and 1 tbsp garlic powder. Add 1 tsp salt and 1 tsp black pepper.

Using your hands, mix the turkey mixture until just combined (do not overwork) and roll into approximately 30 meatballs, about 1.5 inches in diameter.

Brush a large rimmed baking sheet with 2.5 tbsp vegetable oil. Arrange the meatballs on the sheet with space between them.

Bake the meatballs for 18-20 minutes until they are lightly browned and reach an internal temperature of 165°F.

While the meatballs are baking, bring a large pot of water to a boil with 1 tsp salt. Add 18 oz uncooked penne pasta and cook for 7 minutes.

Add the 1.5 lbs raw broccoli florets directly into the boiling water with the pasta and continue cooking for 3-4 more minutes until the pasta is al dente and the broccoli is tender-crisp.

Drain the pasta and broccoli into a colander.

In the same large pot used for the pasta, pour in 40 oz jarred marinara sauce and add 4 tbsp vegetable oil. Heat over medium heat for 2-3 minutes until the sauce begins to simmer.

Gently add the drained pasta, broccoli, and the baked turkey meatballs into the pot. Toss carefully with a large spoon to coat everything in the sauce. Serve warm.