In a large bowl, combine the turkey breast, oregano, basil, salt, pepper, bread crumbs, Parmesan, and egg. Use your hands to mix. Form the mixture into roughly 1-inch balls (about 30 in total).

In a dutch oven or a high-sided saucepan with a lid, heat the olive oil over medium-high heat. Add the onion and cook, stirring frequently, until golden, about 2 minutes. Add the garlic and cook, stirring constantly, until fragrant, about 30 seconds. Add the tomato paste and stir constantly to combine with the onion and garlic, about 1 minute. Add the crushed tomatoes, oregano, sugar, and salt, and bring to a simmer. Add the meatballs, taking care to spread them out as evenly as you can, return the pan to a simmer, cover, and let cook for 25 minutes, stirring occasionally to prevent the meatballs from burning on the bottom.

While the meatballs are cooking, rinse and drain the Shirataki noodles. Use paper towels to squeeze as much moisture from them as you can and dry them well. When the meatballs are done simmering, add the noodles to the pan and use tongs to toss with the sauce. Let cook for 5 minutes to heat through. Stir in the basil. Dollop the top of the pan with spoonfuls of the ricotta cheese. Divide the spaghetti and meatballs among 4 bowls and serve.