Step 1

Tear the stale bread into small pieces and soak it in the milk for a few minutes until soft. Gently squeeze out the excess milk and set the bread aside.

Step 2

In a large bowl, mix the soaked bread, ground turkey, Parmigiano Reggiano, egg, parsley, garlic, salt, and pepper. Combine everything well, but avoid overmixing to keep the meatballs tender.

Step 3

Take a spoonful of the meatball mixture and gently roll it between your hands to form 1 1/2-inch meatball. Use breadcrumbs to prevent sticking. Lay the meatballs flat on a baking sheet lined with parchment paper and cover with a plastic wrap until ready to cook in the sauce.

Step 4

Heat the olive oil in a large saucepan over medium heat. Add the diced onion and sauté until soft and translucent, about 5-7 minutes.

Step 5

Pour in the crushed tomatoes and stir. Season with salt and pepper to taste, and add the basil leaves. Let the sauce simmer on low heat for about 10 minutes.

Step 6

Gently place the uncooked meatballs directly into the simmering sugo al pomodoro. Be careful not to overcrowd the pan.

Step 7

Cover the pan and let the meatballs simmer on low heat for about 30-35 minutes, occasionally stirring gently to ensure they cook evenly. The meatballs will absorb the rich flavors of the sauce while staying tender.

Step 8

Serve the meatballs with extra grated Parmigiano Reggiano and fresh basil on top. Pair them with pasta, crusty bread, or a side of sautéed greens for a complete Italian meal.