Using a Julien peeler turn the 4 courgettes into spaghetti and leave aside.
In a medium bowl mix well the turkey mince with the chopped onion, garlic, Worcestershire sauce, beaten egg and a good pinch of salt and pepper.
With wet hands roll the mixture into 20 meatballs, cover them with cling film and chill in the fridge for 30 min.
Meanwhile make the tomato sauce. Heat a large frying pan over medium heat and add a dash of olive oil, when it’s hot add the onion and sauté until it becomes soft – about 5 min. Add the garlic and cook for another minute. Stir the tomato puree and continue to cook for another 2 min, then add the chopped tomatoes, oregano, balsamic vinegar and a good pinch of salt and pepper. Stir everything together and leave to simmer until is slightly thickened -about 10 min.
To cook the meatballs, heat a frying pan over medium heat and add a dash of oil. Once it’s hot, brown the meatballs turning frequently so they color on all sides, then transfer them to the pan with the tomato sauce and continue to cook until cooked through – about 10 min turning from time to time (if the sauce becomes too thick add water – 50 to 100 ml / 2 to 3 ½ fl oz).
Add the extra teaspoon of oil to the frying pan where the meatballs were browned and gently sauté the courgettes over a medium heat, tossing occasionally for 3 to 5 min.
Divide the courgette spaghetti between the serving bowls and top with the meatballs and if using a parmesan, sprinkle a bit before serving.
