Turkey Meatballs with Linguine & Fresh Tomato Sauce

Preheat oven to 400 degrees F. Line a shallow baking pan with foil; coat the foil with cooking spray.

Heat oil in a medium skillet over medium heat. Add mushrooms; cook, stirring occasionally, until tender and all of the liquid has evaporated, 8 to 10 minutes. Transfer the mushrooms to a food processor; process until finely chopped.

Combine egg, oats, Parmesan, garlic, Italian seasoning, salt and pepper in a large bowl. Add the mushrooms and turkey; mix well. On a cutting board, pat the meat mixture into a rectangle and cut into 30 squares. Roll each square into a ball and place the balls 1/2 inch apart in the prepared pan. Bake until the meatballs are no longer pink and their internal temperature reaches 165 degrees F, 12 to 15 minutes.

Divide the linguine and sauce between 4 plates or shallow bowls. Top each serving with 6 meatballs. (Reserve the remaining meatballs for another meal; see Note.)