*** Spaghetti with Turkey-Pesto Meatballs

• 1.5 lbs 93% lean ground turkey
• 1 (7 oz) container basil pesto (2/3 cup)
• 2/3 cup panko bread crumbs
• salt
• pepper
• 1 (28 oz) can pureed tomatoes
• 1 (14.5 oz) can diced tomatoes with basil, garlic, and onions
• 1 Tbsp olive oil
• 1 onion chopped fine
• 4 garlic cloves, minced
• pinch red pepper flakes
• 1 lb spaghetti
• 3 Tbsp chopped fresh basil
• 1/2 Tbsp Italian seasoning

Gently mix turkey, pesto, bread crumbs, 1/2 teaspoon salt, 1/4 teaspoon pepper in bowl using hands until uniform. Roll mixture into 16 1.5" meatballs. Lay meatballs on large plate, cover, and refrigerate until firm, about 1 hour.

Heat oil in 12" nonstick skillet over medium heat until just smoking. Brown meatballs well on all sides, about 10 minutes; transfer to paper towel-lined plate.

Add onion and 1/8 teaspoon salt to fat left in skillet and cook over medium heat until softened, 5 to 7 minutes. Stir in garlic and pepper flakes and cook for 30 seconds. Stir in pureed tomatoes and remaining 1 can diced tomatoes. Add in 1/2 Tbsp Italian seasoning. Bring to simmer and cook for 10 minutes. Return meatballs to skillet, cover, and simmer gently until meatballs are cooked through, about 10 minutes.

Meanwhile, bring 4 quarts water to boil in large pot. Add pasta and 1 tablespoon salt and cook, stirring often, until al dente. Reserve 1 cup cooking water, then drain pasta and return it to pot. Add several large spoonfuls of tomato sauce (without meatballs) to pasta and toss to combine. Season with salt and pepper to taste and add reserved cooking water as needed to adjust consistency. Divide pasta among individual bowls. Top each bowl with remaining sauce and meatballs, sprinkle with basil, and serve.

Makes 8 servings, 12 WW PointsPlus each.