In a bowl, combine turkey, egg, breadcrumbs, Parmesan, garlic, parsley, Italian seasoning, onion powder, salt, and pepper. Stir until just combined, being careful not to overmix.

Lightly oil your hands and roll the mixture into balls about the size of a golf ball. Aim for 16 to 20 meatballs.

Heat olive oil in a large skillet over medium heat. Add the meatballs and brown them on one side before turning. Turn gently until most sides are golden.

Pour in the marinara sauce, lower the heat, and cover. Simmer for 8 to 10 minutes, or until the internal temperature reaches 165°F.

While the meatballs are simmering, spiralize the zucchini.

In a separate pan, toss the zucchini noodles with a teaspoon of olive oil and a pinch of salt for 1 to 2 minutes, until slightly wilted.

Divide zucchini noodles into bowls, spoon over meatballs and sauce, and sprinkle with basil and extra Parmesan if desired.