Spaghetti with Turkey Meatballs

There's nothing quite like spaghetti and meatballs for dinner. Like most people, I fall into thinking that meatballs are too time consuming to make on a regular basis, so I rarely think to make them too often. However, every time I do make them, I rediscover how easy they really are to throw together, even on a busy night. You can mix up the meatballs or even ball them up and stick them on a lined baking sheet in the fridge and when you come home, all you have to do is whip up the sauce and cook them while the spaghetti cooks. Pair this with a salad and some garlic bread and you have great comfort food...and make your family think that you worked oh so hard all day! :)
By the way...the leftovers are great for meatball sandwiches for lunch!
For the meatballs:

1 large egg
1/3 cup milk
1 onion, finely chopped
1.3 lbs lean ground turkey
1/2 cup grated Parmesan cheese
2/3 cup whole wheat breadcrumbs
1/4 cup chopped fresh parsley or 2 Tbsp dried parsley
salt & pepper
Whisk together egg and milk. Add onion, turkey & the rest of the ingredients and mix until combined. Roll balls to about 1-1/2 inch and set aside. Keep your hands wet to keep the mixture from sticking to your hands.

For the sauce:

olive oil
4 cloves of garlic
1/2 a small onion
1-1/2 cans (28oz) crushed tomatoes
1 tsp dried oregano
1/2 tsp dried thyme (or a few sprigs of fresh thyme if you have it)
salt & pepper

Saute garlic and onion in a large skillet until soft. Add tomatoes, oregano, thyme, salt & pepper. Bring to a boil, then turn the heat down and simmer for about 20 minutes. Add meatballs to sauce, cover and cook for about 8-10 minutes until the meatballs are cooked through. Serve with hot spaghetti and top with more Parmesan cheese.

Enjoy!

Emmy