1 cup Hellmann's® or Best Foods® Mayonnaise Dressing with Olive Oil
4 cups fresh bread crumbs
1 1/2 cups grated Pecorino Romano cheese, divided
Freshly grated nutmeg to taste
1/4 cup chopped Italian parsley
1 tsp. salt
1 tsp. freshly ground black pepper
3 Tbsp. extra virgin olive oil
1 medium onion, cut into 1/4-inch dice
4 cloves garlic, thinly sliced
1 Tbsp. dried basil
4 cups tomato sauce
2 lbs. spaghetti
In a large bowl, combine turkey, eggs, Hellmann's® or Best Foods® Mayonnaise Dressing with Olive Oil, bread crumbs, 1 cup of the Pecorino, nutmeg, parsley, salt and pepper; mix very gently using hands. Form into 1-inch balls and place on baking sheet; cover and refrigerate 1 hour.
Preheat oven to 375°. Bake meatballs 20 minutes or until cooked through.
Meanwhile, heat olive oil in large pot over medium heat and cook onion, garlic and basil until soft and golden brown, about 8 minutes. Add sauce and bring to a boil. Reduce heat and cook 10 minutes.
Place cooked meatballs into sauce. Reduce oven temperature to 200°. Return sauce to a boil, then reduce heat and simmer 30 minutes. Remove meatballs to serving platter and place in warm oven. Leave sauce in pot.
Bring a large pot of lightly salted water to a boil and cook pasta according to package directions. Drain, reserving about ½ cup of the pasta water. Add pasta to sauce and cook over medium heat 30 seconds, adding pasta water if desired.
Pour pasta and sauce into a warmed bowl and serve immediately with meatballs on the side and remaining Pecorino sprinkled over top.