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1
Heat the oven to 425 degrees F.
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2
Bring water to a boil in large pot for pasta.
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3
When the water boils wait until meatballs go into oven.
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4
When meatballs have been in oven 4 to 5 minutes, season water with salt, add spaghetti and cook to al dente.
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5
Drain pasta and keep warm.
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6
Soak stuffing with about 1 cup stock in small bowl until softened, a couple of minutes.
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7
Place turkey in mixing bowl and season with salt and pepper.
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8
Add apple, lemon juice, celery, onion, poultry seasoning, egg and stuffing and mix until just combined.
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9
Line a baking sheet with parchment paper.
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10
Form meat mixture into 16 (2-inch) balls, drizzle with some olive oil and roast until cooked through, firm and golden, about 12 minutes.
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11
While meatballs roast, heat a couple of tablespoons olive oil in large skillet, add mushrooms and thyme and cook over medium-high heat until tender and season with salt and pepper.
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12
Make a well in the center of the pan, add the butter, and when melted, whisk in the flour.
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13
Cook for 1 minute then whisk in about 2 cups stock and Worcestershire sauce.
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14
Reduce heat to low and cook for a few minutes to thicken the sauce, then stir in cream.
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15
Toss pasta in a large serving bowl with the meatballs, sauce and cheese.
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16
Garnish with parsley and serve.
