Herbed Turkey Meatballs with Tomato Spaghetti

• turkeypatted dry22 oz
• spaghetti10 oz
• diced tomatoes2 can
• onionfinely diced5/8
• garlicminced4 clove
• breadcrumbs5/8 cup
• Parmesan cheesegrated4 tbsp
• extra-virgin olive oil4 tsp
• Italian seasoning2 tsp
• kosher salt1 tsp
• black pepper1/2 tsp

Instructions

1. 1Heat the oven to 425F. Finely dice the onion and mince the garlic. Do not rinse the ground turkey. Combine the turkey, breadcrumbs, Parmesan, half the garlic, Italian seasoning, half the salt, and half the pepper, then gently shape into meatballs. Wash the board, knife, and hands with soap and water before touching anything else.
2. 2Arrange the meatballs on an oiled baking sheet and bake for 15-20 minutes, until browned and the centers read 160F (71C) on an instant-read thermometer.
3. 3While the meatballs bake, warm the olive oil in a large skillet over medium heat. Add the onion, remaining garlic, and a pinch of salt; cook for 4-5 minutes, until translucent and softened and the garlic is fragrant.
4. 4Add the diced tomatoes, remaining salt, and remaining pepper. Simmer for 10-12 minutes, until the sauce is reduced slightly and coats the back of a spoon. Taste and adjust the seasoning.
5. 5Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente, tender with a firm centre; start tasting 2 minutes before the package time. Drain, reserving a splash of pasta water.
6. 6Add the meatballs to the sauce and simmer for 2-3 minutes, until hot throughout. Toss the spaghetti with the sauce, loosening it with pasta water if needed, and finish with Parmesan.