INGREDIENTS:

• 1 pack Italian-Style Chicken Meatballs
• 1 Tbsp extra virgin olive oil
• 16 oz cherry tomatoes
• 1 Tbsp ghee
• 1 Tbsp fresh minced garlic
• 20 oz store bought fresh zucchini noodles (or 3 medium size zucchinis, cut with a spiralizer)
• Salt & pepper to taste

DIRECTIONS:

• In a pot or pan on medium-low heat, add the extra virgin olive oil and tomatoes and cook until the tomatoes start to burst, about 15 minutes.
• Use the back of a spoon to press on the soft tomatoes to help them pop open.
• Once all the tomatoes have burst, add the ghee and minced garlic and stir everything together for a few minutes.
• Add the Italian-Style Chicken Meatballs and cook for another 5 minutes, stirring occasionally. 
• Taste the sauce and add salt and pepper as needed.
• Add the zucchini noodles and cook for another 2-3 minutes, just until the zucchini noodles are warm but still slightly firm. Enjoy!