Serve fowl balls with spaghetti sauce in a chafing dish for an appetizer or make a hoagie for lunch.

• In a large bowl, combine turkey, bread crumbs, garlic, Italian seasoning, crushed fennel seeds, and beaten egg. Mix well with hands. Form into meatballs, and place on a baking sheet. Refrigerate 30 minutes.

• Preheat the oven to 350°F. Place baking tray of chilled meatballs in the oven and bake for about 20 to 30 minutes.

• Pour the spaghetti sauce into a large pot and heat over medium-high heat. Add the number of meatballs you wish. (Any extra meatballs can be wrapped and frozen for up to 6 weeks.) When sauce begins to bubble, lower the heat and simmer for 30 to 60 minutes.

• Heat another large pot with water and bring to a boil. Add salt and then add the spaghetti and cook until al dente, about 8 to 10 minutes or according to manufacturer's directions.

• Place hot cooked pasta on each plate and top with the sauce and several meatballs.