Turkey + Spinach Meatballs with Zoodles

Prepare zucchini noodles:  Wash each zucchini thoroughly and cut off ends.  Use a spiralize to spiralize your noodles. If you don't have a spiralizer, use a julienne tool or even a vegetable peeler to peel each zucchini lengthwise into long noodle-like strips.  Continue around the zucchini and use all the flesh until you get to the core and can see the seeds.  Do this to each zucchini and set aside noodles in a bowl while you prepare your meatballs.

(You can cut up the rest of the zucchini core and save for later use in stir-fry or other dishes) 

Prepare Meatballs:  Place ground meat in a large bowl and break up with a fork or spoon. Set aside. Heat 2 Tbsp of water in a large pan over medium heat.  Add spinach and stir until wilted. Remove from heat and drain extra liquid.  Add spinach, onion, breadcrumbs, egg, garlic, herbs, cheese, salt and pepper to the meat and mix until well combined. 

Roll mixture into meatballs and set on a plate or tray. Spray a large nonstick skillet with olive oil spray and add meatballs in a single layer (you may need to cook in batches).

Cook over medium-low heat, turning frequently to brown all sides, until centers are cooked through.  About 5-10 minutes. Remove skillet from heat and place meatballs on paper towels to absorb excess oil.

Put it Together: Heat zucchini noodles in a large skillet with tomato sauce until noodles become flexible and slightly translucent.  Add cooked meatballs and serve!