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. Finely chop parsley. Peel, then cut shallot into 1/4-inch pieces. Peel, then mince or grate garlic.

Add spaghetti to boiling water. Cook, stirring occasionally, until tender, 9-10 min. When spaghetti is done, reserve 1 cup pasta water (dbl for 4 ppl), then drain and return to the same pot. Set aside.

While the pasta cooks, combine turkey, breadcrumbs, half the Italian seasoning, half the parsley, half the Parmesan, half the garlic, and 1/4 tsp salt (dbl for 4 ppl) in a large bowl. Season with pepper. Roll mixture into 8 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 the meatballs in step 5.) Transfer meatballs to a plate and set aside. Add 2 tbsp butter (dbl for 4ppl) shallots and remaining garlic to pan. Cook, stirring often, until shallots soften, 2 min.

Add tomato sauce, broth concentrate, diced tomatoes, remaining Italian seasoning and reserved pasta water. Stir together and season with salt and pepper. Reduce heat to medium and 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 with remaining parsley and remaining Parmesan.