2 cans (14 ½ oz. each) diced, peeled tomatoes, no salt added
1/4 cup tomato paste
1 teaspoon Italian seasoning
12 ounces spaghetti
-- grated fat-free Parmesan cheese, if desired
To make the meatballs, in a large bowl combine the turkey, walnuts, bread crumbs, egg substitute, basil, ¼ teaspoon salt and ¼ teaspoon of pepper. Mix thoroughly and shape into meatballs about 1 ½ inches in diameter; you will have about 12.
Coat a large skillet or Dutch oven, preferably nonstick, with no-stick cooking spray and place over moderate heat. Add the meatballs brown them lightly on all sides.
Add the onion and garlic to the meatballs and continue to cook, stirring frequently, for about 5 minutes. Add the tomatoes, tomato paste and oregano and bring to a boil. Reduce heat then cover the pan and simmer about 20 minutes.
Season with additional salt and pepper to taste, if desired. Cook the spaghetti in a large pot of boiling water until done. Drain well in a colander, transfer to a serving bowl and top with the tomato sauce and meatballs.