Turkey meatballs in a quick spicy tomato sauce with whole wheat spaghetti

Ingredients:

Meatballs

• 450 g of ground turkey
• 1 slice fresh whole wheat bread, crusts removed, crumb pulverized in a food processor
• 1/4 cup grated Parmesan cheese, plus extra for serving
• 0.5 cup finely grated carrots
• 0.5 cup finely chopped onion
• 2 large cloves garlic, minced
• 2 tbsp chopped fresh parsley leaves + extra for serving
• 2 tsp chopped fresh thyme leaves
• 1 egg, lightly beaten
• 0.5 tsp salt
• 1 package (450 g) of whole grain spaghetti

Sauce

• 1 tbsp. l. olive oil
• 1 medium onion, chopped
• 4 cloves garlic, crushed
• 3 tablespoons tomato paste
• 1 can (800 g) of canned crushed tomatoes, including liquid
• 1 teaspoon crushed chipotle peppers in adobo sauce, or to taste
• 2 teaspoons chopped oregano leaves
• 1 sprig of rosemary
• 1/4 cup torn fresh basil leaves

Preparation:

1. Pour water into a large saucepan and bring to a boil.
2. Prepare the sauce:
   Heat the olive oil in a 4-quart saucepan over medium heat. Sauté the onion for 3 minutes, until translucent, then add the garlic and cook for another minute. Add the tomato paste, tomatoes, chipotle peppers, oregano, rosemary, and salt. Bring the sauce to a gentle simmer, reduce the heat, and simmer for about 15 minutes, until the liquid has slightly evaporated. Season with salt and pepper to taste. While the sauce is simmering, prepare the meatballs.
3. Preheat oven to broil. Spray a baking sheet with cooking spray. In a large work bowl, combine ground turkey with all remaining ingredients. Form into 6-cm meatballs and place them on the baking sheet. Grill for 10 minutes, or until golden brown and almost cooked through.
4. Meanwhile, remove the rosemary sprig from the sauce and add fresh basil. Add the meatballs to the sauce, cover, and simmer for another 10 minutes, or until the sauce has thickened slightly and the meatballs have absorbed some of the sauce. While the meatballs are simmering, cook the whole-wheat spaghetti according to the package directions.
5. Drain the pasta and return it to the pan. Add the meatball sauce, stir, and heat over medium heat. Divide the pasta among 4 plates and sprinkle with parsley and 1 tablespoon of grated Parmesan.