Turkey Meatballs + Spaghetti

Finely dice or mince the red onion and garlic. Divide garlic in 2 piles.

Heat a wide heavy pot over medium heat. Add 3 Tablespoons olive oil, then add finely diced red onion and ½ of the garlic. Cook, stirring often, for about 2 minutes, or until tender but not browned. Add bay leaf and wine, then add the tomatoes.

Bring to a simmer, then reduce the heat to medium low and simmer, uncovered, stirring occasionally, while you make the meatballs.

In a large bowl, combine the breadcrumbs, egg, most of the parmesan, and milk. Stir together well and let sit for about 5 minutes.

Add the spices: 1 Tablespoon dried Italian seasoning, 2 Tablespoons Dijon mustard, 1 teaspoon onion powder, 2 teaspoons kosher salt, 1 ½ teaspoons paprika, and ½ teaspoon black pepper. Stir.

Add the turkey and gently mix until blended, we use clean hands for this. The mixture will be soft, which is ok because it makes moist meatballs.

Roughly divide the mixture into 4s in the bowl. From each section of 4, roll about 14 - 18 meatballs slightly larger than a golf ball and place on a pan. When all are done, lower them one at a time into the simmer sauce. Very gently nudge them so they don’t stick to the bottom and help them settle into the sauce.

Cover and simmer on low for 20 minutes.

Meanwhile, bring a big pot of water to a boil. Add 1 Tablespoon of salt. Add the spaghetti and stir well so it doesn’t stick. Cook according to the package instructions. Drain, don’t rinse.

Toss cooked spaghetti with a few ladleful’s of sauce.

Serve spaghetti with meatballs and more sauce. Top with more parmesan cheese!