3-4 tbsp tomato sauce (I use my quick marinara sauce)
pinch crushed red pepper flakes (optional)
kosher salt and fresh pepper
6 oz dry cut up spaghetti, I used spaghetti squash
For the meatballs:
16 oz 99% lean ground turkey
1 small egg (I used egg whites)
¼ cup seasoned breadcrumbs
¼ cup grated parmesan cheese
1 tbsp fresh chopped basil
Instructions
**Cut spaghetti squash in half (long way) put it on a pan face down. Bake at 350 for 45 minutes. Comb out "noodles" with fork.
In a soup pot over medium heat, bring chicken broth, water, 1 clove crushed garlic, 2 tbsp chopped parsley, ¼ of the chopped onion, tomato sauce, crushed red pepper flakes and fresh black pepper to a boil; simmer about 5 minutes.
Meanwhile, make the meatballs by combining ground turkey, parmesan cheese, egg, remaining garlic, remaining onion, remaining parsley, breadcrumbs, salt and pepper. Form into little 1 inch meatballs (about 36).
Drop meatballs into the broth, cook about 3 minutes; add pasta and cook according to package directions. Add fresh basil, adjust salt and pepper to taste and serve with grated parmesan cheese.
Recipe by mommy's two cents at http://mommystwocents.com/2015/12/revised-spaghetti-and-meatballs/