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Pulse the bread in a food processor until it becomes crumbly. Place the crumbs in a small bowl and pour the milk over it. Combine with your hands until the bread is moist.
In a large bowl, place the turkey, garlic, shallot, parsley, garam masala, turmeric, egg, and parmesan cheese. Add the bread mix and a good pinch of salt and pepper. Combine with your hands. Form 1-inch balls and place them on a tray or plate until you’re ready to cook. Let them sit in the fridge for a couple of hours.
Place the tomatoes in a large bowl and crush with your hands.
Transfer the crushed tomatoes to a large pot and add the onion halves, garlic, butter and oregano. Let simmer on low for about 45 minutes.
In the meantime, cook your rice in a rice cooker or stovetop method.
Heat a little oil in a large skillet over medium high. Add the meatballs and sear on both sides until browned. Transfer the meatballs to the sauce to finish cooking, about 15 minutes. Fish out the onion halves to make room. Add a pinch of salt to the sauce at the very end.
Serve the meatballs with marinara over rice, with pieces of torn garlic naan. Garnish with parsley.