First, preheat the oven to 350°F. Then whisk the eggs in a bowl and add the mushrooms, turkey, parsley and spices (cumin, cayenne, paprika and salt). Mix it up.
Line a baking sheet with parchment paper, and with two tablespoons, shape the meatballs to the desired size. Then put the meatballs in the oven and cook for about 30-35 minutes. As the meatballs cook, get started on the zucchini spaghetti.
Cut off the ends of the zucchini and put them through the vegetable slicer.
Add 1/2 cup water to a non-stick pan and put in the zucchini, mixing it up from time to time. I like to use plastic tongs to do that. Cook the zucchini for about 10-15 minutes or until it looks cooked.
Note: you want it to be cooked but not overcooked. If the zucchini starts to look “transparent,” remove it immediately and put it through a pasta strainer.
As the zucchini spaghetti is cooking, reheat the tomato sauce. Once the turkey meatballs are ready, plate the zucchini spaghetti, then the tomato sauce both under and over the turkey meatballs. If you’d like, sprinkle a bit of cheese on top. Enjoy!