Homemade Spaghetti-Os

• 0.25 cup grated Parmesan cheese
• 1 slice white bread (crumbled)
• 0.9375 cup 2% milk
• 3 clove garlic
• 1 teaspoon kosher salt
• 2 teaspoon onion powder
• 8 ounces 93% ground turkey
• 0.5 tablespoon olive oil
• 8 ounces anellini pasta (uncooked)
• 2 cups chicken bone broth
• 1 teaspoon Italian seasoning
• 1 cup crushed tomatoes

Instructions

1. In a medium bowl combine grated Parmesan, crumbled bread, 3 tablespoons of the milk, 1 clove minced garlic, 1/2 teaspoon kosher salt and 1 teaspoon onion powder. Let the bread soak up the milk for 5–10 minutes.
2. Add the ground turkey and fold gently until just combined. Shape the mixture into mini meatballs about 1/2 tablespoon each.
3. Heat olive oil in a large, deep skillet over medium-low heat. Brown the meatballs about 2 minutes per side (they do not need to be fully cooked). Remove meatballs and wipe the pan clean.
4. Spray or lightly oil the skillet, add the pasta and the remaining garlic, and toast over medium-high heat until aromatic, about 2–3 minutes.
5. Add the chicken bone broth, remaining milk, crushed tomatoes, Italian seasoning, remaining onion powder, and remaining 1/2 teaspoon salt. Bring the mixture to a boil over high heat.
6. Return the browned meatballs to the pan, stir, cover, and reduce heat to medium-low. Simmer for 10 minutes (stirring halfway through if needed).
7. Uncover, stir, then continue to cook (covered or partially covered) until the pasta is al dente and the sauce has thickened, about another 10–12 minutes. Serve warm.