Prepare zucchini : slice off the ends and cut the zucchini in half crosswise. Run the zucchini through the spiralizer on the thin noodle setting, cutting the noodles every 12-15 inches. Set aside while you prepare the meatballs according to the instructions below.

When you're done cooking the meatballs, saute the spiralized zucchini noodles in the same pan for 3-4 minutes, until just soft (you might have to do this in batches depending on the size of your skillet). Divide among serving bowls.

Top the noodles with marinara .

Combine all of the meatball ingredients except for the olive oil in a large bowl and mix together with your hands until just combined. Be careful not to over work or your meatballs will be tough. with your hands (or a cookie scoop), work the meatballs into small balls about 1"-1½" in diameter and set aside on a platter or baking sheet.

Heat a thin layer of olive oil (about 1-2 tablespoons) in a cast-iron skillet over medium heat. Note: I tested which type of pan worked best for cooking the meatballs. In the non-stick pan, the meatballs burned really quickly; In the stainless steel pan, the meatballs stuck like crazy and broke apart; In the cast-iron skillet, the meatballs browned perfectly without sticking.

Working in batches, add the meatballs to the oiled pan, about ½" apart. Cook for about 2-3 minutes, watching carefully that the meatballs don't burn. Note: the mozzarella might melt out and brown a bit and this is okay. Rotate and cook for another 2-3 minutes. Rotate one more time and cook for another 2-3 minutes, or until the meatballs are browned on the outside and just cooked in the center. Transfer the cooked meatballs to a paper towel lined plate to drain. Add more oil to the pan and repeat until you've cooked all the meatballs.

Serve on toothpicks as a party appetizer or with zucchini noodles and marinara according to the recipe above.