For the meatballs:

• 1 lb ground beef
• 1 lb ground pork
• 1 Tbsp fresh sage, chopped
• 1 Tbsp fresh rosemary, chopped
• 1 Tbsp fresh thyme, chopped
• 1 Tbsp fresh oregano, chopped
• 1 Tbsp garlic powder
• 1 Tbsp onion powder
• 1 tsp ground pepper
• 1 tsp salt
• 2 eggs (for binding)

Chef’s Tip for Meatballs: The combination of ground beef and pork provides a rich flavor and ideal texture for meatballs. Don’t skimp on the fresh herbs – they truly make all the difference, infusing the meatballs with an incredible aroma and taste that dried herbs simply can’t replicate. The eggs act as a natural binder, ensuring your meatballs hold their shape beautifully while cooking.

For the sauce:

• Splash of avocado oil
• 4 cloves of garlic, minced
• 1/4 cup diced onion
• 1 Tbsp fresh sage, chopped
• 1 Tbsp fresh rosemary, chopped
• 1 Tbsp fresh thyme, chopped
• 1 Tbsp fresh oregano, chopped
• 1 Tbsp fresh basil, chopped
• 14.5 oz can diced tomatoes
• 6 oz can tomato paste
• Salt to taste
• Pepper to taste

Chef’s Tip for Sauce: Using avocado oil is excellent for its high smoke point and neutral flavor. Minced garlic and diced onion form the aromatic base, which is crucial for any great Italian-inspired sauce. The medley of fresh herbs—sage, rosemary, thyme, oregano, and basil—creates a complex and deeply satisfying flavor profile. Diced tomatoes provide chunkiness, while tomato paste adds concentrated tomato flavor and thickens the sauce beautifully. Adjust salt and pepper to your preference.

For the noodles:

• 3 small zucchinis

Chef’s Tip for Zoodles: Choose firm, small to medium-sized zucchinis for the best zoodles. Larger zucchinis tend to have more seeds and water content, which can lead to soggy noodles. Aim for consistency in size for even spiralizing.

• Preheat your oven to 350 degrees Fahrenheit (175°C). This ensures your meatballs cook evenly and thoroughly.
• Begin by carefully chopping all the fresh herbs. It’s helpful to separate them into two portions: one for the meatballs and another for the sauce. Fine chopping releases more of their essential oils and infuses more flavor into your dish.
• In a large mixing bowl, combine the ground beef, ground pork, chopped sage, rosemary, thyme, oregano, garlic powder, onion powder, ground pepper, salt, and eggs. Mix all the ingredients thoroughly with your hands until everything is evenly incorporated. Avoid overmixing, as this can make the meatballs tough.
• Line a baking pan or sheet with parchment paper. This simple step makes cleanup incredibly easy and prevents the meatballs from sticking. Form the meatball mixture into uniform balls, roughly the size of a golf ball. Place them on the prepared baking sheet, leaving a small amount of space between each one to ensure even cooking.
• Place the baking sheet with the meatballs into the preheated oven and cook for 30 minutes, or until they are nicely browned and cooked through.
• While the meatballs are cooking, you can begin preparing your flavorful sauce. In a large saucepan or skillet, warm a splash of avocado oil over medium heat. Add the minced garlic and sauté until it becomes fragrant, typically about 30-60 seconds. Be careful not to burn it. Once fragrant, add the diced onions.
• Continue cooking the onions until they become translucent, which usually takes 3-5 minutes. Then, add the chopped fresh herbs (sage, rosemary, thyme, oregano, basil) to the pan and continue to cook, stirring occasionally, until they too become fragrant. This step helps to release their full aromatic potential.
• Next, pour in the can of diced tomatoes and stir in the tomato paste. Mix well to combine all the ingredients, ensuring the tomato paste is fully incorporated into the sauce. As soon as your sauce begins to bubble gently, reduce the heat to low and let it simmer. This simmering process allows the flavors to meld and deepen while your meatballs finish cooking.
• With the sauce simmering and meatballs finishing up, it’s time to prepare your zucchini noodles. Use your spiralizer to transform the small zucchinis into beautiful, consistent zoodles.
• Once the meatballs are done, carefully remove them from the oven. While they cool for a minute, gently warm the zoodles. Heat a separate pan over medium heat with a tiny bit of avocado oil. Toss in the zoodles and a pinch of salt, sautéing them for just a couple of minutes until they are warmed through but still retain a slight crispness. Be careful not to overcook them, as this can lead to sogginess.
• To plate this delightful dish, start with a generous bed of warm zoodles. Arrange the perfectly cooked meatballs on top, and finally, ladle a generous amount of the aromatic homemade sauce over everything. Garnish with a sprinkle of fresh basil leaves for an added burst of color and freshness. Serve immediately and enjoy your healthy, flavorful meal!