Sage-Parmesan Turkey Meatballs & Spaghetti

Method

1. Stir the breadcrumbs and milk together in a large bowl and let them sit 5 minutes, until they form a thick paste.
2. Add the turkey, egg, Parmesan, onion, grated garlic, sage, fennel, 2 tsp of the salt, the black pepper and pepper flakes. Mix with your hands just until combined, then roll with wet hands into 20 balls, about 3 tablespoons (golf-ball size) each.
3. Heat the oil in a deep 12-inch skillet over medium-high. Brown the meatballs in two batches, about 5 minutes each, turning as the crust forms; they will still be raw inside.
4. Add the minced garlic and tomato paste to the empty pan and stir 1 minute, then stir in the tomatoes and the remaining ½ tsp salt, scraping up the browned bits.
5. Return the meatballs to the sauce, bring to a simmer, cover, and cook on low 15 minutes, until a meatball reads 165°F in the center.
6. Meanwhile, boil the spaghetti in 4 quarts of water with the 1 tbsp salt until al dente, reserve ½ cup of the cooking water, and drain.
7. Toss the pasta with a cup of sauce and a splash of pasta water, then top with the meatballs, basil and the Parmesan for serving.