Spaghetti and Meatballs

• 1 pound Ground Turkey
• 1 teaspoon Crushed Red Pepper
• 1 teaspoon Freshly Grated Nutmeg
• 1 teaspoon Ground Cinnamon
• 3 Tablespoons Freshly Chopped Herbs (basil, Oregano, Thyme)
• 1/2 cups Breadcrumbs Or Panko
• 1 Tablespoon Coarse Salt
• 1 Tablespoon Freshly Ground Pepper
• 6 cloves Garlic, Minced And Divided
• 1 whole Egg
• 4 Tablespoons Extra Virgin Olive Oil
• 1 can (28 Oz) Whole Peeled Tomatoes, Whizzed Through A Food Processor
• 1 pound Spaghetti Noodles
• 1/4 cups Freshly Grated Parmesan For Garnish

1. In a large bowl, combine the turkey, crushed red pepper, nutmeg, cinnamon, herbs, panko, a good pinch of salt and pepper, half of the minced garlic, and the egg.
2. Mix it all up with your hands make sure everything is well combined.
3. Form little balls with your hands and set them aside on a tray.
4. Size doesnt matter.
5. (sorry) Totally up to you!
6. Heat 2 Tablespoons of oil in a medium sauce pan over medium heat.
7. Add the remaining garlic and allow it to bloom for 30 seconds.
8. Add the tomato sauce (I just pureed a can in the food processor), season with salt and pepper, and simmer for 20 minutes.
9. In a medium skillet, heat the other 2 Tablespoons of oil over medium-high.
10. Add the meatballs and sear them until they are brown all over, about 8 minutes total.
11. Transfer meatballs to sauce and continue simmering another 20 minutes.
12. Cook the pasta until it reaches al dente (according to package instructions for al dente).
13. Serve spaghetti noodles topped with a good helping of meatballs and sauce.
14. Garnish with parmesan and more basil, if desired!

ground turkey, red pepper, nutmeg, ground cinnamon, freshly chopped herbs, breadcrumbs, salt, freshly ground pepper, garlic, egg, olive oil, tomatoes, noodles, freshly grated parmesan

Taken from tastykitchen.com/recipes/main-courses/spaghetti-and-meatballs-4/ (may not work)