In your food processor, combine the spinach and garlic and pulse until only small pieces remain. Drizzle in 1 tablespoon of olive oil and half of the feta, pulsing again just a few times.

In a bowl mix together the chicken, egg, Worcestershire, spinach mixture, salt, pepper, oregano and 1/3 cup of the breadcrumbs until just combined. If it feels too wet and difficult to shape into balls, add a touch more breadcrumbs and mix. Add in the remaining feta and mix. Form into 30 or so mini meatballs, about 1/2 inch in diameter. Place on the parchment and bake for 20-25 minutes, or until cooked through.  

While the meatballs are baking, spiralize the zucchini into noodles. Heat a large skillet over medium-low heat and add olive oil and butter. Add the garlic and pepper flakes and cook for 1 minute, then stir in the lemon juice. Add the zoodles and toss well to coat. Cook until the noodles are softened slightly, tossing often, for 5-6 minutes.

To serve, place the meatballs on a bed of zoodles. Top with extra feta and fresh oregano. 

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