Using a spiralizer, create zucchini noodles. If you don't have a spiralizer just run a vegetable peeler down the length of the zucchini to create thin ribbons/noodles.

Lightly sprinkle salt on your "zoodles" then set aside.

Place your flour onto a small plate.

In a large bowl, combine ground meat, onion, garlic, and dried oregano. Season with a pinch of sea salt and pepper.

Using your clean hands, work to mix and combine ground meat and seasonings until all the ingredients are evenly combined. Carefully shape this mixture into 1-inch sized (or so) meatballs, then gently roll each ball into the flour, shaking off any excess flour.

Heat oil in a large frying pan over medium heat. Carefully add your meatballs and cook for about 1-2 minutes on each side, or until nicely golden and almost cooked through.

Stir your tomato/marinara sauce into the hot meatball pan, then allow sauce to simmer for a few minutes until sauce starts to bubble.

Reduce the heat to low and simmer, stirring occasionally for about 4-5 minutes, while gently scraping the pan, and very gently turning meatballs to prevent anything from sticking.

In the meantime, blot your zucchini noodles of excess moisture with paper towels. The salt should have drawn out a bit of water from them, so gently pat them dry.

Once the meatballs are cooked through, add those zucchini noodles right into the pan, and toss to nicely coat the zoodles with your sauce, then cook for about 2 minutes, just until warmed. Don't cook zucchini noodles for too long or you'll end up with very soggy noodles!

Garnish with chopped fresh parsley and serve immediately.