Preheat the oven to 400 degrees. Spray two large baking sheets with cooking spray. Set aside.

In a large mixing bowl, add the shallots, garlic, turkey, oregano, parsley, feta, garlic, salt and pepper. Mix with your fingers thoroughly. Grab a small handful of mixture and mold it in your hands into a golfball-sized meatball. Add to one of the prepared baking sheets. Continue until all of the mixture is used, makes about 10-12. Set aside.

Place a large skillet over medium heat and add in the olive oil. Once oil heats, add in the garlic and onion. Let cook for 3-5 minutes or until onions are translucent. Add in the crushed tomatoes, capers, olives and season with oregano and pepper. Let cook at a medium simmer for 15 minutes or until sauce thickens.

Once you begin to simmer the sauce, place the meatballs in the oven for 15 minutes or until no longer pink on the inside. Also, spread the beet noodles out on the second prepared baking tray and roast for 10 minutes or until to your al dente preference.

Divide the beet noodles into bowls and top with pasta sauce and 2-3 meatballs.

Garnish with parsley and serve.