1
Heat oil in large dutch oven. Add 4 garlic cloves and tomato paste.
2
Saute, while breaking up the tomato paste and moving the garlic.
3
When fragrant, add both cans of tomatoes.
4
Add Basil, salt, and pepper to taste.
5
Crush any whole chunks of tomatoes with spoon, reduce heat, and let simmer, stirring occasionally, for at least 45 minutes.
6
In a large bowl, combine turkey meat, 2 eggs, breadcrumb, 1/2 of the romano cheese, parsley, salt, and pepper. Mix until combined.
7
Portion out the meatballs (I usually get 12), and place on a lightly sprayed sheet pan.
8
Bake at 425, for about 30 minutes, flipping once, until the internal temperature is
165
8
In a baking pan, place a layer of sauce on the bottom. Pack the meatballs in the pan, coat with more sauce, add remaining romano and all of the mozzerella. Place back in oven until the cheese is melted.
