In a large bowl, combine the ground turkey, minced garlic, breadcrumbs, grated Parmesan, egg, salt, and pepper. Mix until well combined but don’t overwork the meat!

Using your hands, form the mixture into meatballs, about 1 to 1.5 inches in diameter. Arrange them on a plate while you prepare to cook.

In a large skillet over medium heat, melt the butter. Once melted, add the meatballs to the skillet. Cook for about 10-12 minutes, turning occasionally until they are golden brown and cooked through.

While the meatballs are cooking, spiralize the zucchinis using a spiralizer or vegetable peeler. Once the meatballs are done, remove them from the skillet and set them aside.

In the same skillet, add the zucchini noodles and a splash of lemon juice. Sauté for about 3-4 minutes until they are slightly tender but still al dente.

Return the meatballs back to the skillet, stir to combine everything, and heat through for another minute or so.

Plate up the garlic butter turkey meatballs on a bed of lemon zucchini noodles, garnishing with fresh parsley and an extra dash of Parmesan if desired!