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1. In a large bowl, combine the ground turkey, egg, grated Parmesan, minced garlic, chopped parsley, dried oregano, dried thyme, red chili flakes, salt, and black pepper. Mix gently with your hands until just combined — do not overwork the meat or the meatballs will be dense.
500 g Ground turkey,
1 piece Egg,
40 g Parmesan cheese, finely grated,
3 clove Garlic cloves, minced,
3 tbsp Fresh flat-leaf parsley, finely chopped,
1 tsp Dried oregano,
0.5 tsp Dried thyme,
0.2 tsp Red chili flakes,
1 tsp Salt,
0.5 tsp Black pepper, freshly ground
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2. Roll the mixture into balls roughly 4cm (1.5 inches) in diameter — you should get approximately 18–20 meatballs. Place them on a plate and refrigerate for 10 minutes to firm up.
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3. Heat olive oil in a large oven-safe skillet over medium-high heat. Sear the meatballs in batches, turning every 1–2 minutes, until golden brown on all sides, about 6–8 minutes total. Transfer the browned meatballs to a baking dish and finish in a preheated oven at 190°C (375°F) for 8–10 minutes until cooked through.
3 tbsp Olive oil
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4. While the meatballs are in the oven, use a vegetable peeler or mandoline to shave the zucchini lengthwise into thin, wide ribbons, stopping when you reach the seedy core. Discard the core or reserve for another use.
4 piece Zucchini (medium)
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5. Heat extra virgin olive oil in a wide skillet over medium heat. Add the sliced garlic and cook for 1 minute until fragrant and just starting to turn golden. Add the zucchini ribbons and toss gently with tongs for 2–3 minutes until just wilted but still holding their shape. Season with a pinch of salt and black pepper. Remove from heat.
1 tsp Salt,
0.5 tsp Black pepper, freshly ground,
4 piece Zucchini (medium),
2 clove Garlic cloves, thinly sliced,
2 tbsp Extra virgin olive oil
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6. Divide the zucchini ribbons among four plates. Nestle the hot meatballs on top. Zest the lemon over the plates and squeeze a little juice over everything to brighten the flavors. Tear fresh basil leaves over the top and finish with an extra drizzle of extra virgin olive oil if desired.
2 tbsp Extra virgin olive oil,
10 piece Fresh basil leaves,
1 piece Lemon
