Use your spiralizer according to its instructions to create zoodles from the zucchinis.
As the sauce finishes cooking in a separate pan, cook your zoodles. Place them into a hot pan for 3 minutes. Toss frequently. I like to do this in two batches to cook them evenly.
Place all the meatball ingredients into a large bowl. Use wet hands to thoroughly mix the ingredients.
Form aprox 20 meatballs. I like to use a meatball press for even meatballs.
Drizzle some olive oil into a hot pan on the stove top. Add meatballs. Cook until browned and then flip to brown the other side. I like to do this in two batches and set the meatballs to the side for a moment.
Add a tiny amount of olive and the diced onion to the hot pan. Cook for 3 minutes. Add the minced garlic and cook until aromatic which is about 30 seconds to 1 minute.
Add the remainder of the sauce ingredients and stir.
Add the meatballs back into pan. Lower temperature, cover pan with a lid and let simmer for 20 minutes.
Stir in some chopped fresh basil. 1 -2 Tablespoons should be good.
Serve over zoodles with a sprinkle of parmesan cheese.
Also check food labels to ensure foods fit into a specific diet like keto or gluten-free. Most cheeses and tomato based sauces are gluten free but there are exceptions.