Jamaica's Spaghetti and Meatballs

1 package Spaghetti

Sauce:
2 T olive oil
1 large onion, diced
5 cloves garlic
1 t fresh (preferred) or dry thyme
1 t fresh (preferred) or dry oregano
1 t fresh (preferred) or dry rosemary
1 t fresh (preferred) or dry basil
1/2 t red pepper flakes
Salt and pepper to taste
2 large cans crushed tomatoes

Meatballs:

2 T olive oil
1 lb ground turkey
1/2 C bread crumbs
1/2 t garlic powder
1/2 t onion powder
1 t salt
1 t ground pepper
1 T Italian seasoning (thyme, oregano, rosemary, basil)
1/4 t red pepper flakes
1/2 t smoked paprika

Mix olive oil, onion and garlic over medium heat until onions are translucent. Add sauce spices and tomatoes. Cook approx. one hour until sauce is thickened.

Cook pasta per package directions, but remove from heat approx. 2/3 through recommended al dente cooking time. Drain but do not rinse.

Mix meatball ingredients in a bowl. Roll into approx. 1/2 in. balls. Cook in a nonstick skillet with olive oil approx. 10 min. stirring frequently until golden brown on the outside and cooked thoroughly inside.

Mix pasta, sauce, and meatballs together in pan. Serve immediately.