Before starting, wash and dry all produce. Add 10 cups water and 2 tsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. While water comes to a boil, finely chop parsley. Peel, then mince or grate garlic.

Add spaghetti to the boiling water. Cook, stirring occasionally, until tender, 10-12 min. Reserve 1/2 cup pasta water (dbl for 4 ppl), then drain and return spaghetti to the same pot, off heat.

While spaghetti cooks, add turkey, breadcrumbs, half the Italian Seasoning, half the parsley, half the Parmesan, half the garlic, and 1/4 tsp salt (dbl for 4 ppl) to a large bowl. Season with pepper, then combine. Roll mixture into 8 equal-sized meatballs (16 meatballs for 4 ppl).

Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then meatballs. Cook, turning meatballs often, until golden-brown on all sides, 2-3 min. (NOTE: You will finish cooking meatballs in step 5.) Transfer meatballs to a plate and set aside. Add 2 tbsp butter (dbl for 4 ppl), then onions and remaining garlic to pan. Cook, stirring often, until onions soften, 2 min.

Add tomato sauce base, broth concentrate, crushed tomatoes, remaining Italian Seasoning and reserved pasta water. Season with salt and pepper, then stir to combine. Reduce heat to medium, then return meatballs to pan. Cook, stirring often, until sauce is slightly thickened and meatballs are cooked through, 3-4 min.

Add sauce, spinach and meatballs to the large pot with spaghetti. Toss to coat, until spinach wilts, 1 min. Divide turkey meatball pasta between bowls. Sprinkle remaining parsley and remaining Parmesan over top.