Amazing Turkey Meatballs with Spaghetti

1 pound extra lean ground turkey
1/3 c fresh or dry whole wheat bread crumbs
1/4 c lowfat Greek yogurt
1/4 c grated Parmesan cheese
1 clove garlic, minced
2 tsp dried basil
1/4 tsp salt
1/2 tsp black pepper
6 cups cooked whole wheat pasta
Sauce:
1 Tbsp extra-virgin olive oil
2 cloves garlic, minced
2 tsp dried basil
1 1/2 c zucchini, diced
1 small yellow pepper, diced
4 c vine-ripened tomatoes, chopped, juices reserved (or use canned no salt added diced tomatoes with juices)
salt and freshly ground black pepper, to taste
1/2 c red wine (my fave is Two Oceans Merlot/Cabernet Sauvignon)
extra parmesan cheese, grated (optional)

Calorie count does not include optional Parmesan.
If you would not like to use red wine, simply omit and replace with 1/2 c water. Calorie count will be reduced by approximately 60 cals/serving.
Sodium is calculated for this recipe using 1/4 tsp in the sauce and 1/4 tsp in the meatballs.

Preheat oven to 400 degrees F. Line a baking sheet with parchment paper. In a large bowl, combine turkey with breadcrumbs, yogurt, Parmesan, garlic, basil, salt and pepper. Shape mixture into 36 walnut sized balls, and place on baking sheet. Bake until browned, about 15-20 mins.
Meanwhile, make sauce:
In a large skillet or deep saute pan, heat oil on medium. Add mushrooms and garlic and basil and cook until mushrooms are softened and garlic is fragrant, about 4 to 5 minutes. Stir in zuchinni and pepper and saute 2 mins. Add tomatoes and juices and red wine and simmer until tomatoes break down to form a sauce, about 5-10 mins.
When meatballs are done, add them to the sauce and gently stir and cook for 2 minutes.
Serve with cooked whole wheat spaghetti and additional grated Parmesan, if desired

Serving Size: Makes 6 servings (1 c spaghetti and 6 meatballs with sauce)

Number of Servings: 6

Recipe submitted by SparkPeople user TASHMONEY13.