Directions

1. Place the oats and milk in a medium-size bowl, stir, and let sit for a minute or two until the liquid is absorbed. Add 1/4 cup of the Parmesan cheese, the egg, onion, parsley, the 1/2 of the minced garlic, 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper and stir to combine. Add the turkey mix with your hands to combine, but avoid overmixing. Form the turkey into twelve balls, wetting your hands if they become sticky as you work. The meatballs may be made a day ahead and stored in an airtight container in the refrigerator.
2. Heat 2 tablespoons of the oil in a large, dutch oven, over medium-heat. Add the meatballs and cook, turning them two or three times, until they are browned all over, about 5 minutes. Transfer the meatballs to a plate.
3. Add the remaining 2 tablespoons of oil to the pot and lower the heat to medium. Stir in the remaining garlic, then add the tomato paste and anchovy paste. Stirring and cooking for about 1 minute. Add the tomatoes, 3 1/2 cups of water, 1/4 cup of cheese, the remaining 1/4 teaspoon of salt and 1/8 teaspoon of pepper, and bring to a boil.
4. Add the pasta, pressing it down until it is completely submerged in the liquid. Place the meatballs in the pot, submerging them in the sauce as much as possible. Lower the heat to medium-low and cook, uncovered, stirring occasionally, until the pasta is cooked al dente, the meatballs are cooked through, and the sauce has thickened, about 10 minutes. Remove the pot from the heat and serve with the basil and extra Parmesan cheese.

Serving Size: 1 cup pasta and sauce and 2 meatballs