In a large bowl, place the turkey mince, 1 tbsp of olive oil, parmesan, egg, half of the chopped onion, the grated bread, salt and pepper. Mix together with your hands and form into meatballs – about the size of a walnut. You should get around 20-24 meatballs.
Heat the remaining 2 tbsp of oil in a very large, non-stick frying pan. Add the meatballs and lightly brown on all sides. This should take around 6-8 minutes. Be careful when turning the meatballs over, as they’re quite delicate.
Add the remaining onion, celery and garlic to the pan, and cook for 5 minutes until the onion starts to soften.
Add the tinned tomatoes, tomato puree, thyme, honey and stock. Bring to the boil, then simmer gently for 10 minutes.
Add the spiralized courgetti. Gently stir into the sauce and place a lid or some foil on the pan. Cook for a further 3 minutes until the courgette has softened.
Serve the courgetti and meatballs topped with freshly grated parmesan, black pepper and chopped parsley.