In a bowl, combine ground Lean Ground Turkey Breast (1 package), Yellow Onion (1), Garlic (2 clove), Seasoned Panko Breadcrumbs (1/3 cup), Parmesan Cheese (1/4 cup), and Large Egg (1).
Add Olive Oil (1 tablespoon), Italian Seasoning (1 teaspoon), 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 tablespoon). 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 clove), and Crushed Red Pepper Flakes (1/4 teaspoon)
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!