Prepare the meatball mixture: In a large bowl, combine the minced turkey, beaten egg, breadcrumbs, half the minced garlic, oregano, salt, and pepper. Use your hands to mix until just combined — stop when you no longer see streaks of egg. The mixture should feel moist but hold together when pressed; if it feels too sticky, add another tablespoon of breadcrumbs.

Roll the meatballs: Lightly oil your palms to prevent sticking, then roll the mixture into 20 equal-sized balls, about the size of a walnut. Place them on a plate or tray — you'll hear a soft squelch as they settle, which means they're moist enough. Refrigerate for 10 minutes while you prep the sauce.

Brown the meatballs: Heat the olive oil in a large frying pan over medium-high heat until it shimmers and you can smell the warm oil. Add the meatballs in a single layer — they should sizzle immediately when they hit the pan. Cook for 4-5 minutes, turning occasionally, until they're golden brown on all sides. The kitchen will smell rich and savoury, and the meatballs will feel firm to the touch.

Build the marinara: Reduce the heat to medium. Push the meatballs to one side of the pan, then add the diced onion and remaining garlic to the empty space. Sauté for 3-4 minutes until the onion turns translucent and softens — it should look glassy and smell sweet, not burnt. Stir in the tomato purée and cook for 1 minute until it darkens slightly and releases a deeper tomato aroma.

Simmer the sauce: Pour in the chopped tomatoes and dried basil, then stir everything together, gently coating the meatballs. Bring to a gentle simmer — you'll see small bubbles breaking the surface, not a vigorous boil. Cover the pan, reduce the heat to low, and let it bubble away for 15 minutes. The sauce will thicken and turn a deep red, and the meatballs will look glossy and plump.

Cook the zucchini noodles: While the sauce simmers, bring a large pot of salted water to a rolling boil. Add the spiralised zucchini and cook for exactly 90 seconds — the noodles should turn bright green and become tender but still have a slight bite. Drain immediately in a colander; you'll see steam rising and the noodles will look vibrant. Shake off excess water to keep the dish from becoming watery.

Combine and serve: Divide the zucchini noodles among four bowls. Spoon the meatballs and marinara over the top. If using, sprinkle with Parmesan and tear fresh basil leaves over each serving. The finished dish should look colourful: bright green noodles, rich red sauce, and golden-brown meatballs.