Ingredients
Equipment
Method
- In a large mixing bowl, combine ground turkey, breadcrumbs, grated Parmesan, parsley, garlic, and egg. Season the mixture generously with salt and pepper. Using your hands, mix until just combined—be cautious not to overwork the meat!
- Preheat your oven to 400°F (200°C). Form the mixture into meatballs about 1.5 inches in diameter and place them on a lined baking sheet. Bake for 20-25 minutes, or until they are golden brown and cooked through.
- While the meatballs are baking, heat olive oil in a large skillet over medium heat. Add chopped onions and sauté until they become translucent and fragrant. Stir in the minced garlic and cook for an additional 30 seconds.
- Pour in the crushed tomatoes and add oregano, basil, salt, and red pepper flakes to taste. Allow the sauce to simmer gently while stirring occasionally.
- In a separate pot, bring salted water to a boil. Cook the wholewheat spaghetti according to package instructions until al dente. Near the end of cooking, spiralize the courgettes into noodles. Add the courgettie in the last two minutes of cooking.
- Add the baked meatballs to the marinara sauce, gently coating them. To serve, plate the spaghetti and courgettie mixture, topped with the meatballs and sauce. Finish with an extra sprinkle of Parmesan and a drizzle of olive oil.
Notes
You can prepare the meatballs and marinara sauce a day in advance and store them separately in the refrigerator until ready to use. The leftovers can be stored in an airtight container in the refrigerator for up to three days.