Zoodles & Turkey Meatballs

1. Preheat oven to 400°F.
2. Finely chop all vegetables for the meatballs (carrots, white onion, and 1/2 cup zucchini). For efficiency, you can cut them and process each separately in a food processor.
3. Wrap the chopped zucchini in a paper towel and gently squeeze to drain excess moisture.
4. In a large bowl, combine all ingredients for the meatballs (ground turkey, grated carrots, diced white onion, chopped zucchini, Italian seasoning, breadcrumbs, Parmesan, minced garlic, egg, salt, and pepper). Do not add the pasta sauce or the zucchini for spiraling.
5. Mix the ingredients with your hands, being careful not to overmix, as this can make the meatballs tough.
6. Line a baking sheet with olive oil. Form small meatballs and place them onto the prepared baking sheet.
7. Cook the meatballs in the preheated oven for 20-24 minutes, flipping them halfway through cooking to ensure even browning.
8. While the meatballs are cooking, sauté the zoodles (zucchini spirals) in a skillet with a little olive oil for about one minute, just until tender-crisp.
9. Serve the cooked zoodles and turkey meatballs with your pasta sauce of choice.