The Times - Serving Waitsburg, Dayton and the Touchet Valley

The chilly nights are back after a brief, unseasonable warm spell, which has pushed me back into the kitchen to continue my exploration of comfort food classics. This week, I found myself craving the Italian American staple, spaghetti and meatballs. Instead of beef and pork I opted for a lighter version made with ground turkey. Made with an aromatic combination of herbs, the resulting meatballs are extremely flavorful and tender. Baked instead of fried, these lean polpettes are then simmered with a bright tomato sauce and served over pasta.

Ingredients:

1 pound ground turkey

½ cup plain...