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For the MEATBALLS:
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Preheat the oven to 400 degrees.
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Line a cookie sheet with foil and add the olive oil to coat.
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Move around to coat all sides.
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Take the onion and garlic and grate half of it into a medium size mixing bowl.
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Finely dice the other half of the onion and add to the bowl.
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To this add the ground turkey.
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Next, add the herbs and begin to combine with your hands.
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Crack the egg into the mix and add the milk.
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Blend again.
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Next add the bread crumbs and Parmesan cheese and once again, blend with your hands.
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Season with salt and pepper.
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Now you are ready to begin forming the meatballs.
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I like mine kind of on the small side, about the size of a walnut.
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As you form them, put them on your cookie sheet and repeat until all of the mixture is gone.
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Bake for about 20 minutes.
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For the MEATBALL SAUCE:
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Finely dice the onion and grate the garlic.
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In a med.
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saucepan, add a little olive oil and begin to saute the onions and garlic.
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Once theyve cooked down a bit and become tender, add the ketchup, tomato paste, vinegar and brown sugar and whisk.
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Next add the hot sauce and Worcestershire sauce and blend well.
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Let this simmer for about 5 minutes and add the water.
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Blend well and season with a little pepper.
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Dont add salt as the Worcestershire sauce is quite salty.
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Remove the meatballs from the oven and pour the sauce over them, making sure to coat all of them well.
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Allow them to cook for an additional 10 minutes.
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For the ZUGHETTI:
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Finely julienne the zucchini.
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Dice the onions and grate the garlic and add to a pan with the olive oil.
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Season the onions and garlic with a little salt and pepper and turn the heat up to med.
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high.
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Once the pan is really hot, add the zucchini and saute for 2 minutes.
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You dont want to over cook so you can have an al dente feel to the zucchini.
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Lastly add the parsley, reserving about 1 tbsp.
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to garnish.
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With a pair of tongs, gently toss the zucchini and serve.
