Bart's Recipes
Mix the ground turkey in a bowl with the Italian herbs and garlic powder. Knead well together and roll into small, compact meatballs with your hands. Set them aside and make sure the courgette is spiralized into thin strands so it's ready to use.
Heat the olive oil in a large frying pan over medium-high heat. Place the turkey meatballs in the pan and brown them on all sides until they have a golden crust and are cooked through inside. Pour the passata into the pan with the meatballs, stir everything together and let the sauce simmer gently for about five minutes.
Meanwhile, heat a second frying pan over high heat. Add the courgette noodles and stir-fry very briefly, for a maximum of one to two minutes. The strands should become slightly softer but must retain some bite.
Divide the warm courgette noodles as a base over the plates. Scoop the turkey meatballs from the pan and distribute them along with the warm tomato sauce over the vegetables and serve immediately.
