Step-by-Step Instructions:

• Step 1: Prepare the Meatballs - Preheat your oven to 400°F (200°C). In a large mixing bowl, combine the fresh baby spinach, minced garlic cloves, olive oil, feta cheese, ground chicken, and the lightly beaten egg. Add the Worcestershire sauce, seasoned panko breadcrumbs, salt, pepper, and fresh oregano. Mix everything together until well combined.
• Step 2: Form the Meatballs - Using your hands, form the mixture into small meatballs, about 1 inch in diameter. Place them on a baking sheet lined with parchment paper.
• Step 3: Bake the Meatballs - Bake the meatballs in the preheated oven for about 20-25 minutes or until they are cooked through and golden brown.
• Step 4: Spiralize the Zucchini - While the meatballs are baking, spiralize your zucchini squash using a spiralizer.
• Step 5: Cook the Zoodles - In a large skillet, heat the olive oil and unsalted butter over medium heat. Add the minced garlic and red pepper flakes, sautéing for about 30 seconds until fragrant. Then, add the spiralized zucchini and cook for 2-3 minutes until tender.
• Step 6: Combine and Serve - Once the meatballs are done baking, add them to the skillet with the zucchini noodles. Squeeze fresh lemon juice over the top and toss everything together gently. Serve hot, garnished with extra crumbled feta and a sprinkle of fresh oregano.