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1
In a medium casserole or Dutch oven, heat 2 tablespoons of the olive oil until shimmering.
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2
Add 1/2 cup of the onion and three of the minced garlic cloves along with the celery and carrot and cook over moderately high heat, stirring, until softened but not browned, about 5 minutes.
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3
Add the tomatoes and their juices and all but 1 teaspoon of the basil, season with salt and pepper, and bring to a simmer.
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4
Cook over moderately low heat for 1 hour, stirring occasionally.
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5
Meanwhile, in a small skillet, heat 1 teaspoon of the olive oil.
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6
Add the remaining 1/4 cup of onion and the minced garlic clove and cook over moderately high heat until softened, about 4 minutes.
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7
Transfer to a medium bowl and let cool.
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8
Stir in the bread crumbs, milk and egg white.
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9
Add the oregano, 2 teaspoons of kosher salt, 1/2 teaspoon of pepper and the remaining 1 teaspoon of basil.
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10
Add the ground turkey and knead until combined.
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11
Using lightly moistened hands, roll the mixture into 36 1-inch meatballs and transfer them to a large baking sheet.
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12
Refrigerate for 30 minutes.
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13
In a large nonstick skillet, heat the remaining 2 tablespoons plus 2 teaspoons of olive oil until shimmering.
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14
Add half of the meatballs and cook over high heat, turning, until browned and cooked through, about 6 minutes; using a slotted spoon, transfer to a paper towellined plate.
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15
Repeat with the remaining meatballs.
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16
Add the meatballs to the tomato sauce and simmer over low heat for 15 minutes; season with salt and pepper.
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17
In a large pot of boiling salted water, cook the pasta until al dente.
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18
Drain well and return to the pot.
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19
Add half of the tomato sauce and toss to coat.
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20
Transfer the spaghetti to a large serving bowl and pass the remaining sauce, meatballs and Parmesan at the table.
