Bring a large pot of salted water to a rolling boil. Add the black pasta and cook according to package instructions, 8-10 minutes, until al dente. Add carrot ribbons during the last 2 minutes. Drain in a colander and set aside to cool.

In a large mixing bowl, combine ground meat, breadcrumbs, egg, garlic powder, onion powder, Italian seasoning, salt, and pepper. Mix with hands until just combined and shape into small meatballs about 1 inch in size.

Heat olive oil in a large skillet over medium heat. Add meatballs, cook for about 10 minutes, turning occasionally until golden brown on all sides and fully cooked through.

In a mixing bowl, combine the cooked black pasta, carrot ribbons, and meatballs. Gently toss together without breaking them.

Sprinkle mixture with grated Parmesan cheese to melt slightly; garnish with parsley for color and freshness.