In a medium mixing bowl combine egg, milk, bread crumbs, 1/2 teaspoon salt, 1/2 teaspoon Italian seasoning, and pepper. Add ground raw turkey; mix well. With moistened hands, shape turkey mixture into twenty-four 1-inch meatballs. Place the meatballs in a greased 13x9x2-inch baking pan. Bake in a 375 degree F oven for 20 minutes or until cooked through (165 degree F); drain fat.

For sauce, in a Dutch oven cook onion, green pepper, carrot, and celery in hot oil until tender. Stir in fresh or undrained canned tomatoes, tomato paste, 2 teaspoons Italian seasoning, sugar, salt, and garlic powder. Bring to boiling; add meatballs. Reduce heat; cover and simmer for 30 minutes. If necessary, uncover and simmer for 10 to 15 minutes more or until sauce is desired consistency, stirring occasionally.

Meanwhile, cook pasta according to package directions. Drain.

Arrange pasta on individual plates or a large platter. Spoon the meatballs and sauce over pasta. Makes 6 main-dish servings.

Prepare and bake meatballs. Transfer to airtight container. Chill up to 24 hours. Or, seal, label, and freeze up to 1 month.