This dish is great because it only uses one pan to cook both the meatballs and the zucchini noodles. The trick with zucchini noodles, I’ve found, is to be sure to salt them and then place them on top of some paper towels to drain off some of the water. Once they have sat for 10 minutes, use the paper towel to tap off any extra water before sauteing them. This will help keep them from releasing so much water in the pan.
Slice zucchini into noodles using a spiralizer. Add ½ t kosher salt and massage into the veggies. Place on paper towel lined baking sheet for 10 minutes. Once 10 minutes have elapsed dry excess moisture on veggies with more paper towels.
In the meantime, add the ground turkey, parm, 3 grated garlic cloves, Italian seasoning, parsley, red pepper flakes and ¾ t kosher salt to a mixing bowl. Mix until meat is well combined with the seasonings.
Then using a 1 oz scoop, scoop meatballs onto a parchment lined baking sheet to ensure consistent size. Roll each into a ball. Bring a cast iron or other heavy bottomed pot up to temp over medium-high heat. Add the butter and wait until it’s melted. Add 2 more minced garlic cloves. Add the meatballs and cook on all sides until thoroughly browned and cooked through about 5-7 minutes.
Add in the dried zucchini noodles as well as the lemon juice and ¼ t kosher salt. Cook for 2-3 minutes being sure to scrape all the browned bits off the bottom of the pan.
Add the meatballs back in and cook for 2 minutes to bring everything up to temperature again before serving. Sprinkle on additional parsley and serve hot!