Instructions

• Prepare ingredients: chop the 1 medium onion for the sauce; measure out the ½ cup finely chopped onion for the meatballs; mince the garlic (4 cloves for the sauce, 2 cloves for the meatballs); pulse the 1 slice whole‑wheat bread into crumbs; grate the carrot; mince the parsley and thyme; lightly beat the egg; tear the ¼ cup fresh basil leaves.
• Make the sauce: Heat 1 tablespoon olive oil in a large saucepan over medium heat. Add the chopped 1 medium onion and sauté until translucent, about 3 minutes.
• Add the 4 minced garlic cloves to the saucepan and cook 1 minute more, until fragrant.
• Stir in the One 28‑ounce can crushed fire‑roasted tomatoes (liquid included), 3 tablespoons tomato paste, 2 teaspoons chopped fresh oregano, 1 teaspoon finely minced canned chipotle in adobo (or more/less to taste), 1 sprig fresh rosemary, and salt. Bring to a low boil, then reduce the heat and cook about 15 minutes, until the liquid has reduced slightly.
• While the sauce simmers, preheat the broiler and prepare a baking sheet for the meatballs.
• Make the meatball mixture: In a large bowl combine 1 pound ground turkey, the pulsed bread crumbs (1 slice), ¼ cup grated Parmesan, ½ cup finely grated carrot, ½ cup finely chopped onion, 2 large minced garlic cloves, 2 tablespoons minced fresh Italian parsley, 2 teaspoons minced fresh thyme, 1 large lightly beaten egg, ½ teaspoon salt, and freshly ground black pepper. Mix gently until combined.
• Form the mixture into 2½‑inch balls and place them on the prepared baking sheet in a single layer.
• Broil the meatballs about 10 minutes, until browned on the outside and almost entirely cooked through.
• While the meatballs are broiling, bring a large pot of water to a boil for the pasta.
• When the sauce has simmered ~15 minutes, remove and discard the rosemary sprig. Stir in the ¼ cup torn fresh basil leaves.
• Add the broiled meatballs to the sauce, cover the pot, and cook an additional 10 minutes, until the sauce has slightly thickened and the meatballs are fully cooked and have absorbed some sauce. While the meatballs simmer, cook the One box (16‑ounces) whole‑wheat spaghetti according to package directions; then drain and return the pasta to the pot.
• Add the sauce and meatballs to the pasta, toss and heat through over medium heat. Taste and adjust seasoning with salt and freshly ground black pepper as desired.
• Divide the pasta, sauce, and meatballs among bowls and garnish with additional minced parsley and grated Parmesan, if desired.