Directions

1. In stand mixer bowl, use flat beater to stir together all meatball ingredients except beef or turkey and olive oil.Add beef or turkey and mix until just combined.Scoop
2. 2 tablespoon portions and roll meatballs.Heat large non-stick skillet (12-inch or larger) over medium heat and add 1 tablespoon olive oil.*Cook meatballs, turning carefully with spatula until browned on all sides, about 6 minutes. Remove meatballs to a platter.
3. Add 1 tablespoon oil to pan and cook onions over medium heat for about 4 minutes or until translucent. Add garlic, Italian seasoning, salt, pepper and crushed red pepper (if using) and cook for a minute.Add tomatoes to pan and stir scraping up any browned bits. Add meatballs back to pan, cover and reduce heat to maintain a low simmer for 20 minutes.
4. While the sauce is cooking, trim the ends off zucchini and cut to fit spiralizer attachment. Use the fine spiralizing blade to make “zoodles”.Use kitchen shears or a knife to cut zoodles into desired lengths.Heat another large skillet (12-­‐inch or larger) over medium heat and add 1-­‐tablespoon olive oil.Add zoodles and sprinkle with salt and pepper.Cook the zucchini while tossing with tongs for 2-3 minutes or until slightly softened and just starting to release some juices.
5. Divide the noodles evenly among 4 or 5 bowls and top with meatballs and sauce.If desired, sprinkle with Parmesan cheese and parsley.