Turkey Meatballs

via A Hint of Honey

1 lb. ground turkey
1 slice fresh whole wheat bread, crusts removed and crumbled [or breadcrumbs]
1/4 cup Parmigiano Reggiano, grated + extra for serving
1/2 cup carrot, finely grated
1/2 cup onion, finely chopped
2 cloves garlic, minced
2 Tbsp. fresh parsley, minced
2 Tbsp. fresh thyme, minced
1 egg, lightly beaten
1/2 tsp. salt
freshly ground black pepper

3. Meanwhile, to make the meatballs, combine the turkey and remaining ingredients in a large bowl. Gently mix with you hands and form into balls. Preheat broiler. Place meatballs on a foil lined baking sheet and broil for 5-10 minutes (depending on the size of your meatballs) until slightly browned and almost cooked through.

4. Remove the rosemary sprig from the sauce and stir in the basil. [Note: I used canned sauce rather than the original recipe provided.] Add the broiled meatballs, cover, and cook another 10 minutes until the meatballs have absorbed some of the sauce.

5. Serve meatballs and sauce over spaghetti squash (or pasta) with freshly grated Parmesan.