Meatballs and Garlic-Herb Sauce over Zoodles

Meatballs and Olive Oil Sauce.jpg

I’ve been cautious about making an olive oil based sauce but I’m loving how this turned out and will keep it on a permanent rotation! Light and zesty, it’s a perfect companion to the meatballs. Which were juicy as can be thanks to my trusty Instant Pot! This recipe made enough meatballs to set aside for leftovers, as a bonus!


•1 lb pastured ground beef
•1 lb pastured ground pork
•1/4 cup fresh basil, chopped
•1.5 tsp Sea Salt
•2 tsp garlic powder
•2 tsp onion powder
•1/4 cup bone broth

  1. Combine all ingredients except bone broth
  2. Form balls approx 1.5 inches in diameter
  3. Pour the bone broth in the instant pot and add meatballs. Cook on manual for 25 minutes, then Quick release pressure at end.



•1/3 cup Extra Virgin Olive Oil
•1/2 cup fresh basil, chopped
•4 garlic cloves, minced
•2 sprigs Rosemary, stemmed
•Pinch of Sea Salt
•1 tsp each: garlic powder, onion powder, oregano

  1. Warm the Olive Oil to medium (do not heat to high).
  2. Add the garlic and cook until garlic begins to brown slightly.
  3. Add rosemary and seasonings, cook for about 5 minutes.
  4. Add the basil and cook for about 2-3 minutes.



•2-3 medium zucchini, spiral cut

      1. Steam to Al Dente


  1. Add zucchini noodles (2-3 Large zucchini’s worth) to the olive oil sauce and toss.
  2. Add meatballs, and garnish with fresh basil.