• Preheat Your Oven: Set the oven temperature to 375°F to ensure it’s ready for baking.

Prepare the Meatballs:

• In a mixing bowl, combine the ground turkey, ricotta, Parmesan cheese, chopped sun-dried tomatoes, one minced garlic clove, 1 teaspoon of oregano, and a pinch of salt and pepper. Mix everything thoroughly with your hands.
• Form the mixture into 16 evenly sized meatballs, about 2 tablespoons each. Lightly grease a 9×13-inch baking dish and place the meatballs inside.
• Drizzle the reserved oil from the sun-dried tomatoes over the meatballs. Bake them in the preheated oven for approximately 10 minutes, just until they start to crisp on the outside but remain undercooked inside.
• Make the Sauce: In a large bowl, combine the marinara sauce, 2 cups of water, balsamic vinegar, beaten eggs, the remaining two minced garlic cloves, the second teaspoon of oregano, the pasta, and a pinch of crushed red pepper flakes (if desired). Stir to incorporate all the ingredients evenly.

Assemble the Dish:

• Pour the prepared sauce mixture over the partially cooked meatballs in the baking dish. Stir gently to coat the meatballs and distribute the pasta evenly.
• Tear the mozzarella into pieces and scatter it over the top of the dish. Cover the baking dish tightly with aluminum foil.

Bake and Broil:

• Place the covered dish back in the oven and bake for 40 minutes. This will cook the pasta through and allow the flavors to meld together while the sauce thickens.
• After 40 minutes, remove the foil and switch the oven to the broil setting. Broil the dish for about 5 minutes, or until the cheese on top is golden and bubbling.

Finish and Serve:

• Remove the dish from the oven and let it rest for 5 minutes to cool slightly.
• Garnish the bake with fresh basil leaves and a sprinkle of grated Parmesan cheese. Serve warm, alongside crusty bread or a fresh salad if desired.