Turkey and thyme meatballs

Instructions

1. Combine turkey, onion, garlic, parsley, thyme, breadcrumbs and egg in a medium bowl. Using level tablespoonfuls of mixture, roll mixture into 24 balls.
2. Heat oil in a large deep frying pan over medium-high heat. Cook meatballs, turning for 8 minutes or until cooked through. Transfer to a plate and cover to keep warm.
3. Meanwhile, spiralise sweet potato, carrot and zucchini, or use a vegetable peeler to cut vegetables lengthwise into ribbons, then slice each ribbon into long thin strips.
4. Reheat the pan over medium-high heat. Cook tomato, stirring, for 5 minutes or until starting to soften. Add tomato puree, ¼ cup (60ml) water, meatballs and half the basil and bring to the boil. Reduce heat and simmer, uncovered, for 5 minutes.
5. Meanwhile, cook vegetable spirals in a large saucepan of boiling salted water for 1 minute or until just tender. Drain well. Divide among 4 bowls. Top with meatballs, sauce and remaining basil.