Spaghetti Os and Meatballs

Instructions

1. 1

   In a medium mixing bowl combine parmesan, crumbled bread, 3 tablespoons milk, 1 clove garlic, ½ teaspoon salt and 1 teaspoon onion powder. Let bread soak up the milk before adding ground meat and thoroughly mixing. Shape turkey into mini balls roughly ½ tablespoon each.

2. 2

   Heat olive oil in a large deep skillet (one with high walls) over medium-low heat and cook to brown about 2 minutes on each side (don’t worry about cooking through, they will get simmered later on). Remove from the pan and wipe clean.

3. 3

   Spray the skillet with oil and add pasta and remaining garlic over medium-high heat, toast both until aromatic, 2-3 minutes. Add bone broth, Italian seasoning, onion powder, remaining milk, crushed tomatoes and remaining ½ teaspoon salt. Bring to a boil over high heat, then add the meatballs back to the pan, stir, cover and lower heat to medium-low. Cook for 10 minutes.

4. 4

   Uncover and stir; continue to cook, covered until the pasta is al dente and sauce is thickened, about another 10-12 minutes. The finished product should be saucy, but also slightly soupy, with a decent amount of liquid. Not on the dryer-side like a mac and cheese.