Mediterranean Lamb Meatballs

Food, this post is all about the food.  The lamb here is from SonRise Ranch, it's so tender and absolutely delicious.  I have been super busy recently, lots of news to share...later.  For now, just enjoy this recipe!

Mediterranean Lamb Meatballs
1 1/2 lb ground Lamb
1/2 cup Black olives, chopped
1 tsp Garlic powder
1 tsp Onion powder
1 tsp Oregano
1/2 tsp Crushed red pepper flakes
1/2 tsp Black pepper
1 can Tomato sauce
1 can Fire-roasted diced tomatoes
1/4 White onion, chopped
2 Garlic cloves, minced
1/4 tsp Crushed red pepper
3 medium Zucchini, cut into ribbons
Note: I used a mandolin to cut the zucchini, but you can also use a peeler for a more delicate "noodle".  

Mix all meatball ingredients together in large mixing bowl, use your hands.  Form into balls.  I was able to get 14 meatballs, yield depends on size.  Melt a dollop of coconut oil in a large skillet over medium-high heat.  Working in batches, if necessary, brown meatballs on all sides.  While your meatballs brown, make your sauce.  Saute onion and garlic in medium sauce pan for 2-3 minutes before adding tomato sauce and diced tomatoes.  Sprinkle in crushed red pepper.  When all meatballs are brown, add to sauce and cook for 5-8 minutes, or until meatballs reach desired doneness. While meatballs cook in sauce, gently saute zucchini ribbons in dry non-stick pan, until slightly softened.  Portion zucchini into bowl and top with meatballs and sauce.  Enjoy!