Spaghetti with Turkey Meatballs

Ingredients

• 28 ounce canned tomatoes thick crushed canned
• 1 pound pasta like spaghetti cooked
• 1 teaspoon basil dried
• 2 cloves garlic finely chopped
• 3 cloves garlic chopped
• 0.8 pound pd of ground turkey dark lean recommended: 93 percent meat
• 0.5 pound turkey sausage italian
• 2 tablespoons olive oil 
• 0.3 cup parmesan grated plus more for serving
• 2 tablespoons parsley leaves finely chopped
• 1 teaspoons pepper flakes red
• 6 servings salt and pepper black freshly ground
• 1 teaspoon sugar 
• 6 servings vegetable oil for pan-frying
• 3 slices bread white
• 0.3 cup milk whole

Equipment

• bowl
• frying pan
• paper towels
• sauce pan

Directions

1. For the meatballs: Preheat vegetable oil over medium heat.
2. In a medium bowl, soak the torn white bread with the milk.
3. Let soak for 1minute then remove the bread and squeeze out the excess milk.
4. In another bowl, add ground turkey, turkey sausage, Parmesan, parsley, garlic and salt and pepper.
5. Add milk soaked bread and mix all ingredients gently. Form meat mixture into 1 1/2-inch meatballs.
6. In a large heavy skillet, add meatballs and cook until golden brown on all sides.
7. Remove the meatballs to a paper towel lined platter. Repeat in batches until there are no remaining meatballs.
8. Add meatballs to the cooked sauce and add salt and pepper, to taste. Cook for 10 minutes.
9. Heat olive oil in a large heavy bottomed saucepan.
10. Add garlic and red pepper flakes and cook until fragrant.
11. Add crushed tomatoes and let simmer for 15 minutes.
12. Add dried basil, sugar, salt and pepper.
13. Toss spaghetti and sauce with meatballs in a large serving bowl. Top with grated Parmesan cheese.