Begin by bringing a large pot of salted water to a rolling boil. Carefully add the black pasta and cook until al dente, about 7–10 minutes. Gently toss in carrot ribbons in the last 2 minutes of cooking.

In a mixing bowl, combine the ground meat, breadcrumbs, egg, garlic powder, onion powder, Italian seasoning, and a sprinkle of salt and pepper. Mix until just combined, then form small meatballs around 1-inch in diameter.

Heat a skillet over medium heat with olive oil. Cook the meatballs for about 10 minutes, turning occasionally until browned and cooked through.

In a large mixing bowl, combine the drained black pasta, softened carrot ribbons, and cooked meatballs. Gently toss everything together.

Sprinkle the grated Parmesan cheese evenly over the pasta salad and garnish with fresh parsley. Serve immediately or chill in the refrigerator.