Zucchini Noodles with Mini Turkey Meatballs

In a bowl, combine ground Lean Ground Turkey Breast (1 pckg) , Yellow Onion (1) , Garlic (2 cloves) , Seasoned Panko Breadcrumbs (1/3 cup) , Parmesan Cheese (1/4 cup) , and Large Egg (1) .

Add Olive Oil (1 Tbsp) , Italian Seasoning (1 tsp) , and Kosher Salt (to taste) .

Using a small ice cream scoop, form the mixture into 1-inch balls.

Brown the meatballs in a pan with Olive Oil (1 Tbsp) . Add Pasta Sauce (to taste) and simmer.

Using a spiral cutter, spiralize the Zucchini (5) into noodles.

Heat a large skillet over medium-low heat and add Olive Oil (to taste) , Butter (to taste) , Garlic (3 cloves) , and Crushed Red Pepper Flakes (1/4 tsp)

Add the zoodles and toss well to coat. Cook until the noodles softened slightly, tossing often, for about 5 to 6 minutes.

Transfer zoodles to bowls and generously top with mini meatballs and sauce. Shave fresh parmesan on top. Serve and enjoy!