Pre-heat to 450° F. Then, bring a large pot of water to a boil; cook pasta according to package directions reserving one cup of pasta cooking water.
Meanwhile, soak bread in water. Get rid of excess liquid in the bread by squeezing it thoroughly, place in a bowl with turkey, half the cheese, paprika, salt and mix all together.
Form small ½ inch diameter meatballs, drizzle with 1 tablespoon olive oil.
Roast meatballs in the oven on a sheet pan lined with parchment paper until slightly brown and thoroughly cooked, about 15 minutes.
While cooking the meatballs sauté garlic with 2 tablespoons olive oil in a skillet for two minutes over medium heat. When garlic starts frying add tomatoes, salt, and pepper; sauté for 5-6 minutes.
Stir in one cup of pasta cooking water and simmer meatballs for three minutes until pasta finishes cooking.
Drain pasta and toss over high heat with meatball sauce. Turn off heat, add remaining cheese, olive oil and parsley.
