Step 1: Make the Meatballs

1. In a large mixing bowl, combine ground turkey, breadcrumbs, egg, garlic, Parmesan, parsley, salt, pepper, and onion powder.

2. Mix until just combined—avoid overmixing to keep them tender.

3. Form into 1 ½-inch meatballs (you should get about 16).

4. Heat 1 tbsp olive oil in a large skillet over medium heat.

5. Cook the meatballs in batches, turning to brown all sides, about 6–8 minutes total.

6. Remove meatballs and set aside on a plate.

Step 2: Prepare the Garlic Butter Sauce

1. In the same skillet, melt the butter over medium heat.

2. Add minced garlic and red pepper flakes; sauté for 1–2 minutes until fragrant.

3. Stir in lemon juice and chicken broth, scraping up any browned bits from the pan.

4. Simmer for 2–3 minutes, then return meatballs to the pan.

5. Simmer meatballs in the sauce for another 4–5 minutes, until cooked through.

6. Sprinkle with fresh parsley and adjust seasoning as needed.

Step 3: Cook the Zucchini Noodles

1. Heat 1 tbsp olive oil or butter in a separate pan over medium heat.

2. Add spiralized zucchini and sauté for 2–3 minutes, just until tender but not mushy.

3. Season with a pinch of salt.

4. Remove from heat and let any excess moisture drain if needed.

Step 4: Assemble & Serve

1. Divide zucchini noodles among plates or bowls.

2. Top with garlic butter turkey meatballs and spoon extra sauce over everything.

3. Garnish with more parsley or Parmesan if desired.

4. Serve immediately while hot and fresh.