1/2 lb ground turkey meat (you can use ground chicken)
1/2 lb ground pork meat
1/2 cup shredded cheese of your choice
4 cloves garlic, grated plus 2 cloves, minced
1 teaspoon Italian seasoning
1/2 teaspoon red crushed chili pepper flakes (optional)
1 crumbled bouillon cube, optional
salt and fresh cracked black pepper, to taste
1 cup fresh chopped cilantro or parsley, divided
3 tablespoons butter
4 medium zucchini, spiralized
juice of 1/2 lemon
1 tablespoon hot sauce of your choice

1. In a large bowl, combine ground turkey (or chicken) and ground pork, cheese, grated garlic, Italian seasoning, bouillon cube, red chili pepper flakes, chopped cilantro and black pepper. Mix well with your hands or fork and form medium balls. Arrange on a plate and set aside.

2. Melt 2 tablespoons butter in a large skillet over medium-low heat. Cook the meatballs for 8-10 minutes on all sides, until browned and cooked through. While cooking, baste the meatballs with the mix of butter and juices. Remove to a clean plate and set aside.

3. In the same skillet melt remaining tablespoon butter; then add lemon juice, hot sauce, minced garlic, and red pepper flakes (if you want). Add the zucchini noodles and cook for 3 to 4 minutes, stirring regularly, until zucchini is done but still crisp and juices have reduced a bit. Adjust seasoning with salt and pepper and garnish with more cilantro or parsley if you like.

4. Push zucchini on one side of the skillet and add the meatballs back to the pan and reheat for a minute or two. Serve immediately with a lemon slice on the side.

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