Pour the contents of the tomato cans into a large bowl (set the cans aside) and crush the tomatoes with your hands.

Rinse one of the cans with about ¼ cup water, pour it into the second can and swish it around to get all the excess tomato out of the cans, and then pour the water into the tomato bowl.

In a large saucepan or pot over medium-high heat, warm 3 Tbsp of the olive oil, add the sliced garlic, and cook, stirring, until it begins to sizzle, about 1 minute.

Add the tomatoes and a very large pinch of salt and bring to a boil.

Lower the heat and let the sauce simmer, stirring every so often, until it is slightly reduced and has lost any tin-can taste, about 30 minutes.

Meanwhile, preheat your oven to 425°F. Line a baking sheet with aluminum foil.

Drizzle 2 Tbsp olive oil on the baking sheet and use your hands to rub it over the entire surface of the sheet.

In a large bowl, combine the minced garlic, basil, parsley, ricotta, Parmesan, turkey, and 1 Tbsp salt.

Blend everything together gently but authoritatively with your hands until well mixed.

Use your hands to form the mixture into golf ball–sized meatballs; the mixture will be sticky, so wet your hands with a bit of water to help prevent the meat from sticking to them.

Transfer the meatballs to the prepared baking sheet as you form them.

Drizzle the meatballs with the remaining 2 Tbsp olive oil and roast until they’re browned and firm to the touch, about 25 minutes.

Use tongs or a slotted spoon to transfer the meatballs to the simmering sauce.

Cook the meatballs for 10 minutes in the sauce and serve.