• 4 cups (32 fl oz, 960ml) chunky tomato pasta sauce (bought or home made)
• 1 pound (450 g) minced turkey
• 1 ½ cups (12 fl oz, 360 ml) fresh breadcrumbs
• 3 tablespoons pesto
• 1 egg
• ½ teaspoon salt
• 16 ozs (450 g)  spaghetti

Cups are a standard American measurement, get the measurement right or it will not work ! 1 cup = 8 fluid ozs = 240 ml

1. Spread 2 cups pasta sauce over bottom of heavy medium skillet.
2. Mix turkey, breadcrumbs, pesto, egg and salt in medium bowl. Using moistened hands, form mixture into 24 meatballs.
3. Place meatballs in single layer in sauce. Spoon remaining sauce over the meatballs. Bring to a simmer, gently bubbling, if this cooks on a hot heat all the sauce will evaporate..
4. Cover with a lid, and reduce heat to medium-low and simmer until meatballs are cooked through, stirring occasionally, for about 20 minutes.
5. Do not let it dry out, add more sauce or hot water if drying.
6. Bring a pan a large pot of boiling salted water to the boil and 10/12 minutes before the meatballs are ready cook the pasta until just tender but still firm to bite. Drain pasta; divide between bowls. Top with meatballs and sauce.

Adapted from a recipe in Bon Appetit Magazine. Cheap way to feed a crowd if doubled