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1
Meatballs.
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2
Mix parsley, onion, spices, bread crumbs & egg with the ground turkey.
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3
Make sure it is well mixed so that the spices are evenly distributed throughout the mixture.
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4
Fork out 20 one inch balls.
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5
Roll the balls into the flour until coated.
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6
Pour enough oil to just cover the bottom of the frying pan, heat on medium heat.
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7
Place the balls into the heated oil.
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8
Turn frequently so they do not burn on the sides.
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9
Cook until they are done all the way through.
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10
Place off to the side.
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11
Put spaghetti in a large pot of boiling water and cook as long as the packet suggests.
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12
Mine takes 7-9 minutes.
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13
Sauce.
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14
Meanwhile, drain oil from the frying pan.
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15
Add the onions, garlic and mushrooms and saute until they start to get soft which was about 5 minutes for me.
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16
Add the tomatoes, peppers, cinnamon, cumin, turmeric and black pepper and lightly simmer for about 8 minutes stirring frequently.
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17
Stir in the chickpeas and heat just long enough to cook through, about 3 minutes.
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18
Stir in the fresh herbs and just mix through until they start to wilt.
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19
Add in cooked spaghetti and stir to make sure all of the pasta is coated in the sauce.
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20
Add in cooked meatballs and stir to make sure all of them are coated in the sauce.
