Preheat the oven to 375°F.

With clean hands, mix everything together (except for the oil, squash noodles, and marinara). Once it’s all mixed, let the meat rest for about 3-5 minutes to absorb the gelatin.

Form meatballs in about a 2-inch diameter and lay them out on a lined sheet pan (I like a tin foil for easy cleanup – don’t let my tray pic below fool you, I literally had to soak it for 2 days). This recipe should yield about 12 meatballs of this size. Spray the meatballs with your cooking oil or grease each meatball by hand or with a kitchen brush.

Cook the meatballs for 15-20 minutes, or until they begin to turn golden brown and are cooked throughout.

In another pan, heat up about 2 tablespoons of olive oil and add your butternut squash noodles. Once the noodles start to soften (it only takes about 2-3 minutes), sprinkle some garlic powder, salt, and pepper and stir it up. Continue to cook the noodles to your desired consistency. Heat the marinara in a microwaveable bowl or on the stovetop.