I've been getting more and more turned off by the commercial tomato pastes and sauces, since they're all produced with various chemicals, additives, sugars etc. Here in Israel you can get nice juicy red tomatoes for under $1 per pound, even in our small local supermarket. So I buy a bag, cut them up and cook with garlic, onion (whatever herbs and spices you want) and vegetable oil in a covered pan. That's my "sauce."
I added a bit of boiling water. If I had a "stick blender," I'd probably liquify it. When it got nice and mushy, I mixed the ground turkey with raw egg a diced onion, parsley and garlic, of course. You can add whatever herbs and spices you like. I used to add matzah meal but don't any more. The meatballs still stick together and have less starch, plus no gluten this way.
Next I double-spoon it into the boiling sauce and cook until it changes color.
Now, it's all ready to be reheated when needed.
I haven't yet decided whether to serve with a pasta or rice. And of course there will be additional vegetables and a salad on the table.