Prepare the meatball mixture: In a large mixing bowl, combine the turkey mince, diced onion, minced garlic, egg, breadcrumbs, Parmesan, oregano, basil, salt, and pepper. Use your hands to mix everything together until evenly combined — you'll feel the mixture become slightly sticky and cohesive, with no dry patches remaining.

Shape the meatballs: Roll the mixture into 20-24 evenly sized balls, about the diameter of a walnut. Place them on a baking tray lined with parchment paper. You should see them holding their shape firmly without cracking — if they feel too wet, add another tablespoon of breadcrumbs.

Brown the meatballs: Heat 1 tablespoon of olive oil in a large frying pan over medium-high heat. Add the meatballs in a single layer, ensuring they aren't touching. Cook for 6-8 minutes, turning occasionally, until all sides are deep golden brown. You'll hear a satisfying sizzle as they hit the pan, and the kitchen will fill with the aroma of oregano and garlic.

Build the sauce: Reduce the heat to medium. Add the tinned chopped tomatoes and tomato purée directly to the pan with the meatballs. Stir gently to coat the meatballs without breaking them. The sauce will bubble gently around the meatballs, turning a rich brick-red colour as it cooks.

Simmer the meatballs: Cover the pan with a lid and let the meatballs simmer in the sauce for 10-12 minutes. The sauce should reduce slightly and thicken, clinging to the meatballs. You'll know they're done when the meatballs feel firm to the touch and a meat thermometer reads 74°C in the centre.

Cook the zucchini noodles: While the meatballs simmer, heat the remaining 1 tablespoon of olive oil in a separate frying pan over medium heat. Add the spiralised zucchini noodles and sauté for 2-3 minutes, tossing frequently with tongs. The noodles should become tender but still have a slight crunch — they'll release a little water and turn bright green, but should not be soggy.

Combine and serve: Gently fold the zucchini noodles into the pan with the meatballs and sauce. Toss everything together for about 30 seconds, just until the noodles are coated. The sauce should cling to each strand without pooling at the bottom of the pan. Serve immediately, garnished with fresh basil if using.