TURKEY MEATBALLS

• Preheat oven to 400 F.
• Line a baking sheet with greased foil paper. Set aside.
• In a large bowl add turkey meat and the next six ingredients.
  
• Gently mix everything up with your hands (preferred) or a rubber spatula.
• Combine the remaining six ingredients in a small bowl and sprinkle over the turkey mixture.
• Gently mix until the spices are worked into the meat. Do NOT over mix.
• Fry up a small piece of the mixture to taste and adjust the seasonings, if needed.
• Refrigerate for 30 minutes. (Optional but works great for easy handling)
• Using a mini scoop, scoop out a tablespoon of the mixture and roll into a ball.
• Place on prepare baking sheet.
• Bake for 8-10 minutes and then broil on low for 1-2 minutes. (Watch them carefully during the broiling stage)
• When meatballs come out of the oven, gently toss them in the juices in the pan and let them cool slightly.
  
• Top with marinara sauce (see recipe) and Parmigiano-Reggiano as an appetizer or over al dente spaghetti with sauce and cheese.
• Or let cool and then flash-freeze and bag.

PASTA

• Fill a 5qt pot ⅔ full of water, add 1 tablespoon olive oil (this keeps the spaghetti from sticking together), ½ tablespoon salt and bring to a boil. Grab the pasta in two hands, hold over the pot (BE CAREFUL NOT TO SCALD YOURSELF), bend it towards you until it snaps in half and let it roll off your fingers into the water.
• Boils for approximately 10 minutes until al dente (still slightly firm). If overcooked the noodles become soggy and mushy, if undercooked they will be chalky and tough. ROB'S LITTLE SECRET: After the pasta has cooked for about eight minutes, you can start monitoring the doneness by removing a few strands with a tong, running it under cold water and biting into them.

POMODORO SAUCE (see note)