- Cook spaghetti as directed on package, omitting salt; keep warm.
- Meanwhile, combine turkey, bread crumbs, half of the Parmesan, parsley, egg, ¼ cup water and salt. Shape mixture into 25, (1-1/4-inch) meatballs.
- Heat oil, garlic and crushed red pepper in large non-stick sauté pan on medium heat. Add sauce and remaining water once garlic is golden. Arrange meatballs in sauce; cover and cook 10 min. or until cooked through (165°F), stirring occasionally. Serve with hot cooked spaghetti and additional Parmesan, if desired.
Use a small ice cream scoop to easily make evenly sized meatballs.
Moisten hands with water while rolling meatballs to avoid sticking.
Serve topped with additional Parmesan cheese and chopped parsley.