Spaghetti & Turkey Meatballs

• 10 ounces spaghetti
• 1 pound ground turkey (85% lean)
• 1/2 cup Italian seasoned dry bread crumbs
• 1/2 cup grated Parmesan cheese
• 1/4 cup chopped Italian parsley
• 1 egg, beaten
• 3/4 cup water, divided
• 1/2 teaspoon kosher salt
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1/2 teaspoon crushed red pepper
• 1 jar RAGU(R) Homestyle Thick & Hearty Traditional Sauce

1. Cook spaghetti as directed on package, omitting salt; keep warm.
2. Meanwhile, combine turkey, bread crumbs, half of the Parmesan, parsley, egg, 1/4cup water and salt. Shape mixture into 25, (1-1/4-inch) meatballs.
3. Heat oil, garlic and crushed red pepper in large non-stick saute pan on medium heat. Add sauce and remaining water once garlic is golden. Arrange meatballs in sauce; cover and cook 10 min. or until cooked through (165u0b0F), stirring occasionally. Serve with hot cooked spaghetti and additional Parmesan, if desired.
4. Use a small ice cream scoop to easily make evenly sized meatballs.
5. Moisten hands with water while rolling meatballs to avoid sticking.
6. Serve topped with additional Parmesan cheese and chopped parsley.

spaghetti, ground turkey, italian seasoned dry bread crumbs, parmesan cheese, italian parsley, egg, water, kosher salt, olive oil, garlic, red pepper

Taken from www.myrecipes.com/recipe/ragu-spaghetti-turkey-meatballs (may not work)