Directions

1: In a large skillet on medium-high heat, quickly brown onions and garlic in olive oil until soft and translucent. remove from heat. (If you are using a pot and not a slow cooker this can be done in the pot.)

1. 2: In a large slow cooker or pot coated with non-stick spray, add meatballs, onions, garlic, tomatoes, water, and spices, stir until well combined.
2. 3: Cover and turn on high until sauce begins to bubble. Stir, cover and reduce heat to low. Let simmer on low at least one hour (up to 6 hrs) stirring occassionally.
3. 4: While you are cooking the sauce prepare your zucchini noodles. To do this use a spiralizer or you can peel with a peeler. If using a peeler first remove the zucchini skin.
4. 5: When the meatballs are cooked through and you are ready to eat. lightly coat a large skillet with olive oil when hot add the zoodles in small groups and lightly sautee for 1-2 minutes or drop into boiling water form 1 minute remove and pat dry if desired. Lightly salt and pepper plate and top with sauce and meatballs.
5. Tip:
6. - For a fresh sauce add more fresh tomatoes and if desired fresh basil.
7. - For a quicker meal use frozen sauce from a previous meal and reheat.