First start by removing the excess moisture from the zoodles. Place the zoo does in a bowl and sprinkle the zoodles with about 1 tsp of salt and let them sit for a few minutes. Drain the excess water and then rinse the zoodles under cold water and pat dry. Set aside.
Preheat oven to 350 degrees and line a baking sheet with foil. In a large bowl, combine all of the meatball ingredients and mix well with your hands. Form them into medium sized meatballs and set them on a plate.
In a large skillet, melt 2 tbsp of butter over medium heat. Add the meatballs to the skillet (you may need to cook them in 2 batches) and cook for 8 minutes, rolling them around in the butter and juices until the meatballs are nicely browned, and then remove them to the prepared baking sheet. If you have to cook in 2 batches, remove the cooked meatballs to a plate, add another 2 tbsp of butter to the skillet and cook the second batch of meatballs.
Pop the meatballs in the oven for 10 minutes to make sure that they are cooked all of the way through. While the meatballs are in the oven, add the remaining tbsp of butter to the skillet that you cooked the meatballs in and melt. Add the garlic and cook until soft and fragrant, about 1 minute.
Add the lemon juice, crushed red pepper flakes, and sriracha. Stir to mix everything and then add the zoodles. Cook the zoodles, stirring often, until they are tender-crisp, about 4 minutes. Season with salt and pepper.
Add the meatballs back to the skillet and top the skillet with chopped fresh cilantro. Enjoy!