Wash and dry all produce. Bring a large pot of salted water to a boil. Halve and peel onion. Grate one half on large holes of a grater. Chop other half. Mince or grate garlic. Pick and roughly chop enough parsley leaves to give you 2 TBSP. Place panko and 3/4 cup milk (we sent more) in a small bowl and let soak.

Mix together turkey, grated onion, half the garlic, half the Parmesan, half the parsley and half the Tuscan heat spice in a large bowl. Season with salt and pepper. Once panko is fully soaked, blend into turkey mixture using your hands. Shape mixture into four large meatballs.

Heat a large drizzle of olive oil in a large pan over medium-high heat (use a nonstick pan if you have one). Add meatballs and cook until bottoms are browned, 2-3 minutes. Flip and cook on opposite side until browned, about 2 minutes. Push meatballs toward one side of pan.

Add chopped onion to empty side of pan. Cook, tossing occasionally, until slightly softened, about 2 minutes. Stir in crushed tomatoes and remaining garlic and Tuscan heat spice. Continue stirring until tomatoes boil, about 3 minutes. Push meatballs back toward the center of pan. Lower heat to medium and cover pan. Let simmer until meatballs are cooked through, 7-8 minutes.

Once water is boiling, add penne to pot. Cook, stirring occasionally, for 5 minutes, then add broccoli. Continue cooking until broccoli is tender and penne is nearly al dente, about 4 minutes more. Remove broccoli from pot with a slotted spoon and transfer to a medium bowl. Add 1 TBSP butter to bowl and toss to melt. Season with salt and pepper. Drain penne.

Sprinkle mozzarella over meatballs once cooked through. Cover pan and let mozzarella melt, about 1 minute. Push meatballs toward one side, then stir penne into sauce in pan. Season with salt and pepper. Divide penne and sauce between plates and top with meatballs. Sprinkle with remaining Parmesan and parsley. Serve with broccoli on the side.