Turkey Meatballs with Basil Tomato Pasta

Instructions

1. Finely dice the onion, mince the garlic, roughly chop the spinach, and thinly slice the basil. Do not rinse the turkey. Mix the turkey, breadcrumbs, half the onion, half the garlic, oregano, half the salt, and half the pepper, then shape into even meatballs. Wash the board, knife, and your hands with soap and water before touching anything else.
2. Warm half the cooking oil in a large skillet over medium heat. Add the meatballs and brown them on several sides, turning gently, until golden on the outside, about 6-8 minutes. Transfer them to a plate. This browning step is not the final doneness check.
3. Add the remaining oil and onion to the skillet, season with a pinch of salt, and cook until translucent and softened, about 3-4 minutes. Add the remaining garlic and cook until fragrant, about 30-60 seconds.
4. Stir in the crushed tomatoes, remaining salt, and remaining pepper. Return the meatballs to the sauce, cover, and simmer until the sauce is reduced slightly and the thickest meatball reads 165F (74C) on an instant-read thermometer, about 10-14 minutes.
5. While the sauce simmers, cook the pasta in salted water until al dente, tender with a firm centre, starting to taste two minutes before the package time. Drain it when ready.
6. Stir the spinach and basil into the sauce and cook until the spinach is wilted and the sauce coats a spoon, about 1-2 minutes. Taste and adjust the seasoning and acidity with a small splash of water if needed. The sauce is ready when the spinach is tender and the mixture is fragrant.
7. Toss the pasta with the sauce and meatballs, then finish with parmesan.