Preheat oven to 425°F. Coat a baking dish with a thin layer of butter.

Wash, dry, and shave parsley leaves off the stems; discard stems and mince the leaves. Place in a medium bowl. (Reserve a small handful of parsley for serving.)

Peel and mince garlic. Add half to the bowl with the parsley along with pork and spices. Using your hands, mix well to combine. (Reserve remaining garlic for later use.)

Using a rounded tablespoon measure, form the pork mixture into meatballs and place in the baking dish.

Place meatballs in the oven (it doesn't have to be fully heated) and bake, turning once, until cooked through, about 15 minutes. Remove from oven.

Meanwhile, wash, dry, and trim zucchini; use a julienne (or regular) peeler to make noodles. Place in a clean medium bowl.

Preheat a skillet over medium heat.

Once the skillet is hot, add butter and swirl to coat the bottom. Add reserved garlic and cook until fragrant, 15-30 seconds.

Add zucchini noodles and spices to the skillet. Cook, tossing occasionally, until zucchini noodles are just tender, 3-4 minutes.

While the zucchini is cooking, finely grate Parmesan.

When the zucchini noodles are just tender, add Parmesan to the skillet. Continue to cook, tossing frequently, until cheese melts, 1 minute more. Remove from heat.

To serve, divide zucchini noodles and meatballs between plates or bowls. Sprinkle with reserved parsley and enjoy!