Preheat oven to 425 degrees Fahrenheit (220 degrees Celsius).

Mix the ground beef, zucchini, onion, salt, garlic powder, smoked paprika, egg, and coconut aminos in a large bowl until well combined.

Form into meatballs and place all but two of the meatballs on a baking sheet. (You’ll use those two for the sauce later.) Bake for 20–30 minutes.

While the meatballs are baking, prepare the sauce. In a large pot, heat a bit of oil over medium heat. Add the garlic and sauté for one to two minutes until fragrant but not browned.

Add the two reserved meatballs and break them up with a spoon or spatula, browning the meat. Once the meat is browned, add the tomato sauce, water, bay leaves, salt, and baking soda. Stir well and bring the sauce to a

simmer.

Reduce the heat to low and let the sauce simmer gently until the meatballs finish baking, stirring occasionally.

When the meatballs are ready, remove them from the oven and add them to the simmering sauce along with their juices. Let simmer for 15–20 minutes to

allow the meatballs to soak up some of the sauce flavors.

Serve meatballs and sauce over brown rice spaghetti. These meatballs freeze very well.