Turkey Meatballs with Quick and Chunky Tomato Sauce

Bring a large pot of water to a boil. In a medium bowl mix ground turkey, egg, bread crumbs, garlic, 1 tablespoon basil, ginger, 1/2 tsp salt and 1/2 tsp pepper. Mix by hand just until ingredients are all incorporated.

Heat olive oil in a large sauce pot over medium high heat. Start forming meatballs about the size of a golf ball from the ground turkey combination. Drop each meatball into the hot pan as it is formed. Repeat with all meat. There should be about 12 meatballs. Brown meat for about 3 minutes turning periodically to brown on all sides.

Add diced tomatoes, tomato sauce, water, 1 tsp basil, oregano, thyme, chili flakes, some salt and pepper plus the remaining 1 tablespoon olive oil. Stir gently to combine ingredients. Bring to a simmer then reduce heat to medium. Cover with a lid and let simmer for 10 minutes.

While meatballs are cooking, add salt to the pot of boiling water and cook pasta according to package directions. Take lid off the meatballs for the last few minutes of cooking to reduce liquid to desired thickness. Taste and add additional salt and pepper if desired. Drain pasta and toss with sauce and meatball. Divide among individual plates and serve.