For the Meatballs:

Mix ground turkey, salt, garlic, cilantro, 1 tbsp soy sauce, jalapenos and 2 tsp oil and mix with your hands until combined well. I used my little cookie dough scooper (which is about a tablespoon size to shape the turkey mixture into little balls and put them in a shallow pan. Keep doing this with remaining mixture until there is nothing left.  Pan sear each side the meatballs until a little brown on each side and then add a little water and soy sauce to cover the bottom of the pan.  In doing this, we can make sure that the meatballs don’t dry out.  Cook them until the internal temperature reaches 165 degrees.  Alternatively, you can bake them at 375 F until the internal temperature is 165 degrees.

For the noodles:

While the meatballs are in the oven, whisk together the sesame oil, peanut oil, soy sauce, vinegar, chili oil, honey, cayenne, and garlic until smooth.

Place a large skillet over medium-high heat and once the pan is heated, add in the zucchini noodles and red bell pepper and cook for 5 minutes or until al dente.  Add the sauce and toss to coat evenly.  Plate and top with meatballs.