Before starting, wash and dry all produce. When cooking pasta, starch is released into the water; that starchy pasta water helps to thicken this sauce, without adding extra ingredients. Wash and dry all produce.* In a large pot, add 12 cups water and 2 tsp salt. (NOTE: 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.

Break spaghetti in half, then add to boiling water. Cook, stirring occasionally, until tender, 9-10 min. When spaghetti is done, reserve 2/3 cup pasta water (dbl for 4 ppl), then drain.

Meanwhile, in a large bowl, combine turkey, half the Italian seasoning, half the parsley, half the Parmesan, half the garlic, 2 tbsp Italian breadcrumbs (dbl for 4 ppl) and 1/4 tsp salt (dbl for 4 ppl). Season with pepper. Roll mixture into fourteen 1-inch wide meatballs (28 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. Transfer meatballs to a plate and set aside. Add shallots and remaining garlic to pan. Cook, stirring often, until shallots soften, 2 min.

To the pan, add tomato paste, broth concentrate, crushed tomatoes, remaining Italian seasoning and reserved pasta water. Stir together and season with salt and pepper. Return meatballs to pan. Cook, stirring often, until slightly thickened and meatballs are cooked through, 3-4 min.

To the sauce, add spaghetti and remaining parsley. Toss to coat. Divide turkey meatball pasta between bowls. Sprinkle over remaining Parmesan.