Mince 4 cloves garlic.
Cut 1 8 oz. package of cremini mushrooms (or mushrooms of choice) into small slices.
Heat a skillet to medium and add 1 Tbsp. olive oil. Add the minced garlic and saute for 2-3 minutes, stirring often.
Add the chopped mushrooms along with a generous pinch of salt and pepper. Saute the mushrooms on medium-low for 5-6 minutes, stirring often. Remove the mushrooms from the skillet once they have cooked and set aside. [If you don't care for mushrooms you can leave them out and skip this step.]
In a large mixing bowl combine 1 - 1.5 lbs. of ground turkey, 1 large egg, ½ cup gluten free Panko breadcrumbs (or regular Panko breadcrumbs if not GF), 1 tsp. garlic powder, 1 tsp. onion powder, 2 tsp. Italian seasoning, ¼ tsp. salt, ¼ tsp. pepper, and ⅛ tsp. red chili flakes (optional). Stir the mixture with your hands just until combined being careful not to over-mix.
Form the turkey and spices into medium-size balls using a small ice cream scoop or large spoon. The meatballs should be relatively the same size to ensure that they cook evenly.
Return the skillet to the stove top and heat to medium. Add another Tbsp. of olive oil. Place the meatballs in the skillet one at a time. Once all the meatballs are in the skillet saute them for 2-3 minutes per side until each side is golden brown.
Reduce the heat the low and add 1 24 oz. jar of your favorite gluten free spaghetti or marinara sauce. Submerge all the meatballs in the spaghetti sauce and place the cover on the skillet. Cook on medium-low for 25 minutes or so. As the meatballs are simmering in the spaghetti sauce prepare 1 package of gluten free spaghetti noodles according to package instructions (use regular spaghetti noodles if not GF). Drain the noodles when finished and reserve ½ cup of the pasta water.
Once the meatballs have finished cooking pour the reserved ½ cup of pasta water into the skillet along with the sauteed mushrooms. Stir the mushrooms into the sauce until everything is combined.
To serve: Place desired amount of noodles in a bowl. Top with 2-3 meatballs and a generous portion of the mushrooms and sauce. Garnish with Parmesan cheese and dried or fresh herbs (optional).