Ingredients

• 2 tablespoons olive oil, Sauce

 

Sauce

• 4 cloves garlic, minced or grated
• 1 28 ounce can crushed tomatoes
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil

 

Meatballs

• 1 teaspoon salt
• 1/2 teaspoon ground pepper
• 1 large egg
• 1/3 cup milk
• 1 yellow onion, finely chopped
• 2 cloves garlic, finely minced
• 2/3 cup plain breadcrumbs
• 1/2 cup freshly grated parmesan cheese, plus more for serving
• 1/2 cup chopped flat-leaf parsley
• 1 1/4 pound ground turkey, not extra lean

1 pound spaghetti, cooked according to package directions

 

Directions

1. 1- Place olive oil in a large skillet and add garlic. Turn on heat to medium and cook garlic just until oil starts to simmer and garlic becomes lightly golden in color. Add crushed tomatoes, oregano and basil and stir to combine. Bring to a boil, reduce heat, cover and simmer for 20 minutes.
2. 2- Meanwhile make the meatballs. In a large bowl whisk the egg with the salt and pepper. Add milk, chopped onion, garlic, breadcrumbs, grated cheese and parsley. Gently mix in the turkey, using your hands or a fork until all ingredients are incorporated. Be careful not to over mix. Form meat into 1 1/2 inch balls.
3. 3- In a second skillet, heat 3 tablespoons of olive oil over medium-high heat. Brown meatballs quickly on all sides, in two or three batches if necessary. Add meatballs and any accumulated juices to the tomato sauce and simmer for 10 more minutes, or until meatballs are cooked through.
4. 4- Serve over hot pasta, sprinkled with additional parmesan cheese.