Baked Turkey Meatballs in Basil Marinara over Penne with Sautéed Broccoli

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

In a large mixing bowl, combine 1/2 cup plain breadcrumbs and 1/4 cup whole milk. Stir and let sit for 5 minutes to create a panade binder.

Finely mince 5 cloves of garlic and finely dice 1/2 of a yellow onion.

To the breadcrumb mixture, add 1 lb ground turkey, 1/4 cup grated parmesan cheese, 2 minced garlic cloves, 1/2 tsp dried oregano, 1/2 tsp salt, and 1/4 tsp black pepper. Mix gently by hand until just combined.

Roll the turkey mixture into 12-14 meatballs (roughly 1.5 inches each) and place on the prepared baking sheet. Bake for 18-20 minutes until the internal temperature reaches 165°F.

While meatballs bake, bring a large pot of salted water to a boil. Add 8 oz penne pasta and cook for 10-11 minutes until al dente. Drain, reserving 1/4 cup of pasta water.

In a large skillet, heat 1 tbsp olive oil over medium heat. Add the diced onion and sauté for 5 minutes until translucent. Stir in 2 minced garlic cloves and 1/4 tsp red pepper flakes, cooking for 1 minute more.

Pour 28 oz crushed tomatoes and the remaining 1/2 tsp dried oregano into the skillet. Season with salt and pepper. Simmer the sauce for 15 minutes over low heat.

While sauce simmers, wash 1 head of broccoli and cut into bite-sized florets. Heat 1 tbsp olive oil in a separate pan over medium-high heat. Add the broccoli, the final minced garlic clove, and a pinch of red pepper flakes. Sauté for 6-8 minutes until tender-crisp and slightly charred.

Roughly chop 1/2 cup fresh basil and stir it into the marinara sauce. Gently fold the baked meatballs into the sauce to coat.

Divide the penne between two bowls (save the extra for tomorrow as planned). Top with the meatballs and basil marinara. Garnish with the remaining 1/4 cup parmesan cheese and serve the sautéed broccoli on the side.