Turkey meatballs with quick and spicy tomato sauce

Ingredients

1) Sauce:

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 4 cloves garlic, minced
• 3 tablespoons tomato paste
• 1 (28-ounce) can crushed fire-roasted tomatoes, liquid included
• 1 teaspoon finely minced canned chipotle en adobo and sauce, or more to taste
• 2 teaspoons chopped oregano leaves
• 1 sprig fresh rosemary
• Salt
• 1/4 cup torn fresh basil leaves

2) Meatballs:

• cooking spray
• 1 pound ground turkey
• 1 slice fresh whole-wheat bread, crusts removed, pulsed into crumbs
• 1/4 cup grated Parmesan, plus more for serving
• 1/2 cup finely grated carrot
• 1/2 cup finely chopped onion
• 2 large cloves garlic, minced
• 2 tablespoons minced fresh parsley leaves, plus more for garnish
• 2 teaspoons minced fresh thyme leaves
• 1 egg, lightly beaten
• 1/2 teaspoon salt

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Preparation

• 1) Sauce:
  Heat the olive oil over medium heat in a large saucepan. Add the onions and saute until translucent, about 3 minutes, then add the garlic and cook for 1 minute more.
• Add tomato paste, tomatoes, chipotles, oregano, rosemary, and salt. Bring all the ingredients to a low boil, reduce heat and cook for approximately 15 minutes, until liquid has evaporated slightly.
• Season with salt and pepper, to taste. While sauce is cooking, make meatballs.
• 2) Meatballs:
  Preheat the broiler. Spray a baking sheet with cooking spray
  
• Combine the turkey with all other ingredients in a large work bowl. Form into 2 1/2 -inch balls and place on a baking sheet (The recipe calls for 12 meatballs but my mixture yielded 10). Broil for 10 minutes, or until browned and almost entirely cooked through.
• Meanwhile, remove rosemary sprig from sauce and add fresh basil. Add the meatballs to the sauce, cover, and cook additional 10 minutes, or until sauce has slightly thickened and meatballs have absorbed some of the sauce. While the meatballs are cooking, cook the spaghetti according to package directions.
  Drain the pasta and return it to the pot.
• Add the sauce and meatballs, toss and heat through over medium heat. Divide evenly among 4 pasta bowls and garnish with parsley and 1 tablespoon grated Parmesan.

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