Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper or lightly grease it with olive oil.

In a large mixing bowl, combine the ground turkey, egg, breadcrumbs, grated Parmesan, minced garlic (about 3 cloves), Italian herbs, salt, and black pepper. Mix until just combined, being careful not to overwork the meat.

Shape the mixture into meatballs, about 1.5 inches in diameter, and place them on the prepared baking sheet. You should get approximately 20 meatballs.

Bake the meatballs in the preheated oven for 20 minutes or until they are cooked through and golden brown on the outside.

While the meatballs are baking, bring a large pot of salted water to a boil and cook the whole-wheat spaghetti according to package instructions (usually around 8-10 minutes). Drain and set aside.

In a large skillet, heat 2 tbsp of olive oil over medium heat. Once hot, add the marinara sauce and allow it to simmer for about 5 minutes.

Once the meatballs are cooked, add them to the skillet with the marinara sauce. Gently stir to coat the meatballs with the sauce and cook for another 5 minutes on low heat, allowing flavors to meld together.

Serve the meatballs and sauce over the cooked whole-wheat spaghetti. Top with additional grated Parmesan if desired.

In a salad bowl, toss the mixed greens with balsamic vinaigrette. Serve alongside the spaghetti and meatballs.