Serves 4

Prep time: 50 minutes

Total time: 1 hour

To make meatballs that are moist and tender, avoid using very lean ground turkey.

3 tablespoons olive oil

4 garlic cloves, minced

5 cups canned crushed tomatoes

1/2 teaspoon dried oregano

1/4 teaspoon dried thyme

Salt and pepper

1 large egg

1/3 cup milk

1 white onion, finely chopped

2/3 cup plain breadcrumbs

1/2 cup freshly grated Asiago or Parmesan cheese, plus more for serving

1/2 cup chopped flat-leaf parsley

1 pound ground turkey

1 pound spaghetti

1. Make the sauce: In a large nonstick skillet, heat oil over medium-high heat. Add garlic, and cook about 1 minute. Stir in tomatoes, oregano, and thyme, and season with salt and pepper. Bring to a boil, lower heat, and simmer, covered, 20 to 25 minutes.

2. Make the meatballs: In a large bowl, whisk together egg, milk, 1 1/4 teaspoons salt, and 1/4 teaspoon pepper with a fork. Stir in onion, breadcrumbs, cheese, and parsley. Add turkey, and mix until combined. Form mixture into 1 1/2-inch balls.

3. Add meatballs to skillet, and spoon sauce over to coat. Place over medium heat until meatballs are just cooked through, about 8 minutes.

4. Cook spaghetti until al dente according to package instructions, about 12 minutes. Drain pasta, transfer to skillet, and toss gently with the sauce. Serve with more Parmesan.

Note: Keeping your hands wet when forming meatballs will prevent the meat from sticking, making the task much easier.