In a large bowl, combine milk, breadcrumbs, Pecorino Romano cheese, garlic, egg, tomato paste, parsley, and kosher salt. Mix well until all ingredients are thoroughly combined.

Add the ground turkey to the mixture. Using a fork, gently mix until everything is evenly distributed. Be careful not to overwork the meat, as that can make the meatballs tough.

Form the mixture into about 18 meatballs, roughly the size of golf balls. Place them on a plate as you work.

Heat a large nonstick skillet over medium heat. Once hot, spray with cooking spray and carefully add the meatballs. Brown the meatballs for about 5 to 6 minutes on each side until they develop a golden crust.

Once browned, transfer the meatballs to a dish and set aside. Lower the heat to medium-low and add a splash of oil if needed, along with the smashed garlic. Sauté until golden, about 1 to 2 minutes.

Add the crushed tomatoes into the skillet along with salt and black pepper to taste. Stir to combine and then return the meatballs to the skillet.

Uncover the skillet, then top the meatballs with mozzarella cheese. Cover the skillet and let it cook until the cheese melts, about 2 minutes.

Once the cheese is melted and bubbly, remove from heat and sprinkle with additional parsley or basil.