Heat 1 tablespoon extra virgin olive oil in a wide pot over low heat. Allow the pot to preheat as you prepare the meatballs.

Place the garlic, basil, parsley, ricotta cheese, egg, whole milk, Parmigiano-Reggiano cheese, and panko into a large mixing bowl. Use a fork to whisk everything together to form a thick paste. Add the turkey on top and season with 1 ½ teaspoons kosher salt, ¼ teaspoon crushed red pepper, and black pepper to taste.

Use your hands to mix until the ingredients are completely combined. Drop a small piece into the warm skillet and fry it briefly until it is cooked through. Taste and adjust the seasonings of the mixture to your preference.

Scoop out tablespoon-sized pieces of the mixture and roll into meatballs. They should weigh approximately 1½ ounces each. The mixture will yield about 16 to 18 meatballs.

Turn the heat on the pot to medium. Once hot, add the meatballs in an even layer and fry for 2 to 3 minutes. Use tongs to flip the meatballs and cook for an additional 2 to 3 minutes. Only flip when the meatballs release easily from the pot. Adjust the heat as needed to prevent burning. Carefully remove the meatballs and transfer them to a platter.

Add another small drizzle of extra virgin olive oil to the pot and return the heat to medium. Add the onion and sauté for 4 to 5 minutes.

Add the butter to the onion. Once melted, add the minced garlic, capers, and crushed red pepper. Sauté for 1 minute until fragrant. Add the tomato paste and stir to coat. Sizzle for 1 minute until the paste deepens in color.

Add the chicken stock to the pot and stir to lift anything stuck to the bottom. Add the crushed tomatoes and cannellini beans. Bring to a boil.

Reduce the heat to low. Taste and add salt, pepper, and ½ teaspoon sugar if desired. Add the meatballs to the pot. Cover and simmer for 20 to 30 minutes, stirring occasionally. Add more chicken stock if the mixture reduces too quickly or sticks to the bottom.

Turn off the heat and remove the lid. Taste and adjust the seasonings once more.

Spoon the meatballs and beans into shallow bowls. Finish with more grated Parmigiano-Reggiano and a few basil leaves, if desired. Enjoy!