3 tablespoons olive oil
1 medium onion, finely chopped
4 garlic cloves, minced
5 cups canned crushed tomatoes
1/2 teaspoon dried oregano
1/4 teaspoon dried thyme
1 large egg
1/3 cup milk
2/3 cup plain dried breadcrumbs
1/2 cup finely grated Parmesan, plus more for serving
1/2 cup chopped fresh flat-leaf parsley
1 pound ground turkey
1 pound spaghetti (I used whole wheat)
Make the sauce: In a large nonstick skillet, heat the oil over medium-high heat. Add the garlic and onion, and cook for 3 to 4 minutes. Stir in the tomatoes. oregano, and thyme, and season with salt and pepper. Bring to a boil, lower heat, and simmer, covered, for 20 to 25 minutes.
Meanwhile, make the meatballs: In a large bowl, whisk together the egg, milk, 1 and 1/4 teaspoons salt, and 1/4 teaspoon pepper with a fork. Stir in the breadcrumbs, cheese, and parsley. Add the turkey, and mix until combined. Form the mixture into 1 and 1/2-inch balls. Add the meatballs to the skillet, and spoon the sauce over to coat. Simmer over medium heat until the meatballs are just cooked through, about 8 minutes.
While the meatballs simmer, cook the spaghetti in a large pot of boiling salted water according to package instructions. Drain the pasta, transfer to a bowl and top with meatballs and sauce. Serve with more cheese.