Preheat your oven to 400°F.
In a large bowl, combine lean ground turkey, egg, whole wheat breadcrumbs, a pinch of dried Italian seasoning, garlic powder, salt, and pepper. Mix until just combined, being careful not to overwork the meat.
Form the mixture into meatballs, roughly the size of a golf ball.
Place the meatballs on a baking sheet lined with parchment paper. Bake in the oven for 18-20 minutes, or until the internal temperature reaches 165°F.
While the meatballs are baking, warm the marinara sauce in a small saucepan over medium heat, adding extra Italian seasoning if desired.
Prepare the zucchini noodles by lightly sautéing them in a skillet with 1 teaspoon of olive oil for 2-3 minutes until just tender, or serve them raw for added crunch.
Once the meatballs are cooked, gently toss them in the warmed marinara sauce.
Plate the zucchini noodles, top with the saucy meatballs, drizzle with the remaining olive oil, and sprinkle with grated parmesan cheese.
Serve immediately and enjoy your protein-packed Italian meal!