Chop all the fresh herbs for both the meatballs and the sauce.
Prepare meatball mixture by combining all of the meatball ingredients together in a bowl. Mix well with your hands until everything is evenly incorporated.
Line a baking pan or sheet with parchment paper for easier cleanup. Form the meatball mixture into balls about the size of a golfball. Place them on the baking sheet with a little bit of space between each meatball.
Place in the oven and cook for 30 minutes.
While meatballs are cooking, prepare the sauce. In a large saucepan or skillet over medium heat, warm the avocado oil and garlic. Once the garlic becomes fragrant add the onions.
Once the onions are transparent, add the chopped herbs and continue cooking until they are fragrant as well. Stir the ingredients around to keep them from burning.
Next, add the diced tomatoes and tomato paste. Stir to combine all of the ingredients. Just when your sauce starts to bubble, turn the heat to low and let it simmer until your meatballs finish cooking.
While the sauce and meatballs are finishing up, turn your zucchinis into zoodles using a spiralizer.
Once the meatballs finish cooking, pull them out of the oven and warm up the zoodles while the meatballs cool off for a minute. Warm a pan on medium heat with a little avocado oil. Toss in the zoodles and a pinch of salt and sauté for just a couple of minutes to warm.
To plate, start with zoodles, then meatballs and finally the sauce on top. Top with more fresh basil and serve.
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