Combine meatball ingredients in a mixing bowl. Use a scoop (I used an ice cream scoop) and one hand to form into a ball shape. Add the egg if the mixture doesn’t hold up.
Coat a large skillet with oil and bring to medium heat. Slowly add meatballs as you form each ball, careful not to fall apart or splash oil.
Let meatballs brown on each side. I found tongs to be great to turn them around gently. Transfer to the preheated oven and cook for an additional 10 minutes. I don’t have a cast-iron skillet, so I transferred my meatballs into a foil-lined oven-safe pan, making sure to transfer all the oily goodness over with them.
Spiralize zucchinis. I use my handheld Veggetti, and it does these kinds of jobs well. In a separate pan, add oil and bring to medium heat. Add zoodles, cooking for a few minutes, careful not to overcook. Overcooked zoodles will become soggy.