Turkey Meatballs with Whole Wheat Pasta and Marinara

Finely mince 2 cloves of garlic and dice 1/2 medium yellow onion. Chop 1/4 cup fresh parsley and 2 tablespoons fresh basil.

In a large bowl, combine 1 pound ground turkey, 1/2 cup whole wheat breadcrumbs, 1 large egg, half of the minced garlic, 1/4 cup of the diced onion, 2 tablespoons of the chopped parsley, 1/4 cup grated Parmesan cheese, 1/2 teaspoon dried oregano, 1/4 teaspoon red pepper flakes, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix gently with your hands until just combined, being careful not to overmix.

Form the mixture into 12-15 meatballs, about 1.5 inches in diameter. Place on a plate and refrigerate for 15 minutes to firm up.

While the meatballs are chilling, start the marinara sauce. Heat 1 tablespoon olive oil in a large, deep skillet over medium heat. Add the remaining diced onion and cook for 3-4 minutes until softened.

Add the remaining minced garlic and cook for 30 seconds until fragrant. Stir in 28 ounces crushed tomatoes, 2 tablespoons tomato paste, 1 bay leaf, 1/2 teaspoon dried oregano, 1 teaspoon honey, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Bring to a simmer, then reduce heat to low and cook for 15 minutes, stirring occasionally.

While the sauce simmers, heat 1 tablespoon olive oil in a large non-stick skillet over medium-high heat. Add the chilled meatballs and brown on all sides, about 6-8 minutes total. They don't need to be fully cooked through at this point.

Transfer the browned meatballs to the simmering marinara sauce. Cover and cook for 15-20 minutes, until the meatballs are cooked through (internal temperature of 165°F).

Meanwhile, bring a large pot of salted water to a boil. Cook 8 ounces whole wheat spaghetti according to package directions until al dente. Drain, reserving 1/4 cup of pasta water.

Tear 4 ounces fresh mozzarella into small pieces. During the last 5 minutes of cooking the meatballs, scatter the mozzarella pieces over the top of the sauce and meatballs. Cover to allow the cheese to melt.

Add the drained pasta to the sauce, along with a splash of the reserved pasta water if needed to loosen the sauce. Gently toss to coat the pasta.

Serve the pasta and meatballs garnished with the remaining fresh parsley, basil, and Parmesan cheese.