Preheat oven to 400°F (204°C) and line a baking sheet with parchment paper, or spray with nonstick spray. Set aside.

With a large spoon or spatula, mix together all the meatball ingredients in a large bowl.

Scoop a portion of the mixture, about 2 Tablespoons (30–35g) in size, roll into a ball with your hands, and place on the prepared baking sheet. Repeat with remaining mixture. You should have around 35 meatballs.

Bake for 20 minutes, or until cooked through. Insert an instant-read thermometer to check for doneness; the meatballs are fully cooked when an instant-read thermometer reads the internal temperature as 165°F (74°C).

Place the butter and lemon juice in a small saucepan over medium heat and cook until the butter is fully melted. Add the minced garlic and cook, stirring occasionally, until fragrant (about 1 minute—don’t let the garlic brown). Remove from heat and stir in the chopped fresh herbs. Brush or spoon the buttery sauce onto the meatballs when they come out of the oven. You will have some extra for serving. If desired, sprinkle meatballs with crushed red pepper flakes.

Serve warm meatballs with remaining herb butter sauce, over your choice of pasta or zucchini noodles.

Store leftovers covered tightly in the refrigerator for up to 1 week.