Combine turkey, onion, garlic, 1 tbs parsley, bread crumbs, Parmesan cheese, salt and pepper. Shape mixture into 12 meatballs. In a large skillet, over medium-high heat, saute meatballs in oil. Reduce beat to medium-low, cover skillet and cook 6 to 8 minutes or until meatballs are no longer pink in center.
In a large saucepan, over low heat, warm spaghetti sauce. Prepare spaghetti according to package directions; drain, do not rinse. Return spaghetti to cooking pan. Stir in remaining parsley, Italian seasoning, and mozzarella cheese.
Arrange meatballs in bottom of lightly greased 7 cup ring mold. Top with spaghetti, pressing firmly to mold spaghetti around meatballs. Allow mold to stand 1 to 2 minutes. Invert mold onto large platter. Spoon spaghetti sauce into center of pasta crown.
Cajun Country -- New Iberia, Louisiana