Preheat oven to 400 degrees. Mix all of the meatball ingredients together until uniform. Roll the meatballs into 1" meatballs. Place them on parchment paper on a baking sheet.

Bake for 20 minutes.

While the meatballs are baking, trim the ends off of your zucchini, and then turn the zucchini into zoodles with a zoodle maker.

In a saute pan over medium heat, heat the olive oil for 3 minutes. Add garlic and saute for 30 seconds to a minute.

Add the zoodles to the pan, sprinkle with 1/4 tsp salt. Saute the zoodles, stirring, for about 3-5 minutes or until softened, but not mushy.

While the zoodles are sauteeing, heat the oil for the spinach in a saute pan over medium heat for 3 minutes.

Add garlic, and saute for 30 seconds.

Add the baby spinach all at once, and immediately salt the spinach.

Stir to coat the spinach in the oil until mostly wilted. Add broth to the spinach and cover, turning the heat to low. Simmer for 5 minutes.

When the zoodles are cooked, taste and add more salt, if needed.

Stir in diced roma tomatoes, and saute for 2 more minutes.

Turn off the heat, and sprinkle with parmesan cheese.

Uncover the spinach, and add a splash of lemon juice or balsamic vinegar, to taste.

When the 20 minutes is up for the meatballs, check if they are done and slightly browned. If not, flip the meatballs over, and bake for 3-5 more minutes or until cooked through.