In a sauce pan, sauté 1/2 cup onion and 2 tbsp garlic over medium heat in olive oil until translucent.
Remove tomato seeds and pulp from whole tomatoes. Place pulp and seeds in the remaining tomato juice and strain well. Set aside the juice and discard the seeds and pulp. In a food processor, blend the whole tomatoes with remaining onion and garlic, adding the juice back in with the processed mixture.
Simmer for 20 minutes, stirring frequently.
Season with salt and pepper, add basil and then set aside.
Combine turkey, onion, garlic, salt and pepper and form into meatballs by the heaping tablespoon.
Sauté meatballs in olive oil until nicely browned.
Add meatballs to sauce and simmer for an additional 15 minutes.
Serve on pasta with freshly grated Parmesan cheese.
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