Little Lighter Version of Spaghetti and Meatballs

• 1 pound Ground Turkey
• 1/2 cups Bread Crumbs
• 1 Tablespoon Lawry's Garlic Salt
• 1/2 teaspoons Pepper
• 1 whole Egg
• 1 can (26 1/2 Oz. Can) Spaghetti Sauce
• 1 can (14.5 Oz. Can) Diced Stewed Tomatoes
• 1 can (6 Oz. Can) Tomato Paste
• 1/2 teaspoons Dried Basil
• 1/2 teaspoons Dried Oregano
• 2 Tablespoons Salt
• 1 package (12 Oz. Package) Spaghetti Pasta
• 6 Tablespoons Freshly Grated Parmesan Cheese, To Serve

1. Preheat oven to 375F.
2. Combine the turkey, bread crumbs, garlic salt, pepper, and egg in a bowl and using your hands, mix together well.
3. Line a cookie sheet with foil.
4. Use about 2 tablespoons to make each meatball and put on the cookie sheet so they are not touching each other.
5. Bake for 20 minutes.
6. I flipped them halfway through.
7. In the meantime, combine spaghetti sauce, stewed tomatoes, tomato paste, basil and oregano in a large pot.
8. Simmer on low heat.
9. When meatballs are done, add to the sauce and simmer 30 minutes.
10. While the sauce and meatballs are simmering, bring a large pot of water with the salt to a boil.
11. Add pasta, cook till al dente and drain.
12. Put a serving of pasta on a plate and top with meatballs and sauce and fresh grated parmesan cheese.
13. Enjoy!

ground turkey, bread crumbs, salt, pepper, egg, tomatoes, tomato paste, dried basil, oregano, salt, pasta, freshly grated parmesan cheese

Taken from tastykitchen.com/recipes/main-courses/little-lighter-version-of-spaghetti-and-meatballs/ (may not work)