Mix the turkey mince, egg, breadcrumbs and dried oregano in a large bowl. Using wet hands, roll the mixture into small golfball-sized meatballs.
Heat half the olive oil in a heavy-bottomed frying pan until medium hot and then add the meatballs, cooking gently until browned all over (about 5-6 minutes).
When they’re done, remove the meatballs and place them on some paper towels to rest.
Place a large pot of water on the stove, add a pinch of salt, and bring to the boil.
Using the same frying pan, heat the remaining olive oil and saute the garlic until fragrant but not browned. Add the chopped tomatoes, reduce the heat and leave to simmer for about 10-12 minutes.
Meanwhile, add the pasta to the boiling water.
Put the meatballs back into the frying pan, mix well with the sauce and cook until the turkey is cooked through and the sauce has thickened.
After about ten minutes, both the turkey and the pasta should be done. Drain the pasta and place a swirl on your plate. Top with a spoonful of sauce and meatballs.
Add a fresh grind of black pepper and a sprinkle of Parmesan, if using. Enjoy while piping hot!
