In a large bowl, combine ground turkey, mozzarella, parmesan, 2 teaspoons of minced garlic, Italian seasoning, red pepper, garlic powder, cilantro and black pepper. 

Mix everything together well and form medium balls. 

Arrange the meatballs on a plate and set aside.

Melt 2 tablespoons of butter in a large skillet over medium-low heat. 

Cook the meatballs on all sides, until browned and cooked through. While cooking, continually brush the meatballs with the mix of butter and juices. 

When done cooking, remove from skillet and place on a clean plate and set aside.

In the same skillet melt remaining tablespoon butter; then add lemon juice and remaining teaspoon of minced garlic. 

Add in the zucchini noodles and cook for 3 to 4 minutes, tossing and stirring regularly.  

The zucchini is done when it is still crisp but the juices have reduced a bit.  Season with salt and pepper to taste, and garnish with more cilantro or parsley if preferred.

Move zucchini on one side of the skillet and add the turkey meatballs back to the pan to reheat for a minute or two. Serve the garlic butter turkey meatballs and zucchini noodles immediately. 

Enjoy!