In a large bowl, combine ground turkey, grated parmesan cheese, egg, dried basil leaves, fine bread crumbs, parsley, dried oregano, onion powder, and garlic salt.

Mix ingredients thoroughly until well combined.

Shape the mixture into 1 1/2-inch meatballs.

Heat a large skillet over medium heat.

Sauté the meatballs in the skillet until browned on all sides and cooked through (no longer pink inside).

Alternatively, place the meatballs into a greased Dutch oven.

In a separate bowl, mix the cut-up whole tomatoes, onion powder, brown sugar, tomato paste, and minced garlic.

Pour the tomato mixture over the meatballs in the skillet or Dutch oven.

Bring the mixture to a boil, then reduce heat to low.

Cover the skillet or Dutch oven and simmer until the sauce thickens, about 30 minutes.

Season with salt and pepper to taste.

Serve the meatballs and sauce over hot pasta.