Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper.

In a large bowl, combine the ground turkey, ricotta, parmesan, chopped sun-dried tomatoes, 1 minced garlic clove, 1/2 cup chopped basil, chopped parsley, crushed red pepper flakes, and a pinch each of salt and pepper. Lightly coat your hands with olive oil and roll the mixture into 2-tablespoon sized balls (this should make 10-12 meatballs), placing them on the prepared baking sheet. Bake for 15 minutes, or until the meatballs are crisp on the outside but not fully cooked through inside.

While the meatballs bake, prepare the sauce. To a large pot set over medium heat, add the San Marzano tomatoes, crushing them by hand as you add them. Stir in the remaining 2 minced garlic cloves, and a generous pinch each of salt and pepper. Bring the sauce to a gentle simmer over medium heat.

Carefully add the partially baked meatballs to the simmering sauce. Cook, stirring occasionally, until the sauce thickens slightly and the meatballs are fully cooked through, about 25-30 minutes. Stir in the remaining 1/2 cup fresh basil.

Divide your favorite pasta among plates and generously spoon the meatballs and sauce over the pasta. Garnish with additional fresh basil and extra grated parmesan cheese, if desired. Serve immediately and enjoy!