Turkey Meatballs with Quick Tomato Cream Sauce

My husband loves meatballs, but I don't make them too often because they usually have a lot of calories and are somewhat time consuming. I bookmarked this recipe a few weeks ago because it looked pretty simple and healthier than a normal meatball. It was pretty good. I really think that the carrots made a nice addition to the turkey because it gave it some much needed moisture. I also loved the sauce. I think it may be my go to sauce recipe from now on. Note:
The recipe states that it serves 6, but I don't think that there was enough sauce even for the three of us. There were a ton of meatballs though. I will definitely double the sauce next time I make it.

Source: http://evilshenanigans.com

Serves 6

Sauce:
1 tbsp olive oil
1/2 c diced onion
1 garlic clove, minced or grated
1/2 tsp red pepper flakes
1 12 oz can diced tomatoes
1/2 tsp sugar
1/2tsp thyme
1/2 tsp oregano
2 tsp fresh basil, chopped
salt and pepper to taste
1/4 c heavy cream (fat free half-and-half)

Meatballs:
1 pound lean ground turkey
2/3 c grated carrots
1/2 c finely diced onion
1/4 c bread crumbs
2 cloves garlic, grated
1 egg
1/2 tsp oregano
1/2 tsp thyme
1/2 tsp salt
1/2 tsp pepper
1/3 c freshly grated Parmesan
1 pound pasta

Directions:
For the sauce, heat the oil over med-high heat. Add the onion and cook until soft, about three minutes. Add the garlic and red pepper flakes and cook until fragrant.
Add the diced tomatoes with the liquid and stir to combine. Add the sugar, herbs except the basil and salt then bring to a simmer.
Put the mixture in a blender, along with the basil and process until smooth, about two to three minutes on high. Pour back into the saucepan and return to the heat and bring back to a simmer. Turn off heat and add the cream. Stir to combine.

Preheat the broiler and line a baking sheet with parchment paper, then spray with vegetable oil.

To prepare the meatballs combine the turkey, carrots, onion, garlic, bread crumbs and egg. Mix until just combined. Add the herbs, salt pepper and cheese. Mix well.
With a small scoop, about 2 tablespoons, scoop out the meatballs onto the prepared sheet pan/ You should get between 25 to 30 meatballs.

Bake under the broiler for 10-15 minutes, or until they reach an internal temperature of 165 degrees F.
Prepare the pasta while the meatballs are baking.