Serves 2-3 (depending on how hungry the eaters are that you are serving…for us it serves 2, yikes!)
Preheat oven to 400 degrees
Place turkey, 2 cloves of garlic, onion powder, salt, pepper, oregano, parsley, egg and breadcrumbs in a bowl and mix with your hands. Form balls, about 1” in diameter or use a cookie scoop to do so. Place balls on cookie sheet lined with parchment paper (easy cleanup). Sprinkle turkey meatballs with parmesan cheese (this gives them a nice crust) and bake for 25 minutes. Remove from oven.
You can roast the zucchini at the same time as the meatballs. For the zucchini prep, leave skin on and with a vegetable peeler make the ribbons and place them on a cookie sheet, drizzle with olive oil salt and pepper and roast at 400 degrees for 15 minutes. Remove and put in serving bowl.
While the meatballs are baking, cut the tomatoes in half and add 2 tablespoons of olive oil to pan over medium heat, add 1 clove of chopped garlic to pan but make sure to lower heat so that garlic does not burn. Add chili flakes, more or less depending on how spicy you like. Add tomatoes and reduce heat to low and let simmer about 20 minutes until tomatoes breakdown. You may need to add a little more olive oil, that’s ok!! Turn off heat. You can prep the tomatoes and zucchini ahead of time as well!
Add the meatballs on top of the zucchini ribbons. Pour the tomatoes over the meatballs, sprinkle with parmesan cheese and enJOY!!