Turn on oven to 450°F. Set a large pot of salted water onto boil, and line a large baking sheet with parchment paper. Empty turkey into a large bowl. Add Italian spice blend, breadcrumbs and salt and pepper to taste. Mix together well, then form into roughly 8 meatballs (16 for 4 servings). Place onto the baking sheet, about 1'' apart and place into the oven. Set a timer for 15 minutes.
Heat a large skillet or pot over medium. Add 1 tbsp. of oil (2 tbsp. for 4 servings) and once hot, add garlic. Cook for about 20 seconds until fragrant, then add canned tomatoes. Break them up in the skillet with a wooden spoon and reduce heat to medium-low. Add sugar and season the sauce with salt and pepper. Simmer the sauce gently while you finish cooking the rest of the meal.
Once water is boiling, add spaghetti and cook for 7-8 minutes until el dente. Drain well and set aside. When the timer for the meatballs goes off, add them to the sauce and continue to simmer to bring the flavours together.
Prepare the salad dressing in a large bowl. Add balsamic vinegar, 2 tbsp. of olive oil (1/4 cup for 4 servings) and a pinch of salt and pepper. Whisk together well to combine. Wash and halve the grape tomatoes, slice the cucumber into 1/4 inch rounds. Toss tomatoes, cucumber, red onion and torn basil leaves with dressing and top with ricotta cheese. Divide between serving dishes.
Toss cooked spaghetti with meatballs and sauce. Divide between serving dishes and enjoy!