Spaghetti and Spicy Turkey Meatballs

2 Egg Whites, Lightly Beaten
2 Tbsp Olive Oil
1 Tbsp Milk
2 tsp Chili Powder
2 lb Uncooked Ground Turkey Breast or Ground Turkey
1/3 cup Finely Chopped Onion
¼ cut Fine Dry Bread Crumbs
2 Jalapeno Peppers, Seeded and Minced
1 Tbsp Chopped Fresh Cilantro
1 14 to 16 oz pkg. Dried Multigrain, Whole Wheat, or Regular Spaghetti
2 3-oz pkgs. Low Fat Cream Cheese
2 Cups Milk
4 oz Gouda Cheese, Shredded Fresh Cilantro

Heat oven to 375ºF. In bowl stir together egg whites, oil, milk, chili powder, 1 tsp. black pepper, and ½ tsp. salt. In large bowl combine turkey, onion, bread crumbs, jalapenos, and chopped cilantro. Fold egg white mixture into turkey mixture; mix well. Shape turkey mixture in 1 ½-inch balls. Place on foil-lined 15x10x1-inch baking pan. Bake 20 minutes or until no longer pink (170ºF). Meanwhile, cook spaghetti, with 1 tablespoon salt added to water, according to package directions. Drain; keep warm. In same pan used for pasta melt cream cheese over low heat. Add milk. Cook, stirring, until bubbly. Return spaghetti to pan; toss to coat with cream cheese mixture. Serve spaghetti with meatballs, cheese, and cilantro.