Turkey Meatballs

• 4 tablespoons olive oil
• 1 onion, chopped
• 4 cloves garlic, chopped
• 1 28-ounce can tomato puree
• 1 6-ounce can tomato paste
• 1 tablespoon sugar
• 1/2 cup Parmesan (can be freshly grated or the shakeable stuff)
• 1 Tbsp oregano
• kosher salt and black pepper
• 1 egg
• 1 1/4 pounds ground turkey (they are usually sold in this size, so no worries)
• 16 saltine crackers (ritz works too), finely crushed (about 3⁄4 cup)
• 12 ounces spaghetti

1. Heat 2 tablespoons of the oil in a large saucepan over medium heat. Add the onion and half the garlic and cook, stirring occasionally, until the onion is tender, 8 to 10 minutes. Add the tomato puree and paste, sugar, half the Parmesan, the oregano, ½ teaspoon salt, and 1½ cups water. Simmer, partially covered, stirring occasionally, for 30 minutes.
2. Meanwhile, in a large bowl, lightly beat the egg. Add the turkey, crackers, the remaining Parmesan, garlic, and oregano, ½ teaspoon salt, and ¼ teaspoon pepper. Shape the mixture into about 24 meatballs.
3. Heat the remaining 2 tablespoons of oil in a large skillet over medium-high heat and cook the meatballs, turning occasionally, until browned, 3 to 4 minutes. Add to the sauce and simmer, stirring occasionally, until the sauce thickens, 25 to 30 minutes.
4. Cook the spaghetti according to the package directions. Serve with the meatballs and sauce. Sprinkle with Parmesan and oregano before serving.

For a simpler turkey meatball, make the meatballs only and simmer for 20 minutes in pre-made spaghetti or marinara sauce.

The recipe above is based on a REAL SIMPLE recipe with a few minor changes.