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In a large, cast-iron skillet over medium-high heat, sauté onion, mushrooms, and garlic in coconut oil until lightly browned and all water (released from the vegetables) has evaporated from the skillet. Set aside to cool.
In a large mixing bowl, mix meat with cooked vegetables and remaining ingredients.
Form into 12 meatballs.
Place meatballs on a greased baking dish, at least 1 inch apart.
Bake in a 350 degree oven for 15-20 minutes, or until cooked through.
While meatballs are baking, heat up tomato sauce in a small saucepan and prepare zucchini noodles. For wide noodles (as pictured), slice zucchini into ribbons (using a vegetable peeler or mandolin). For thin noodles, use a spiralizer.
In a large, cast-iron skillet over medium-high heat, melt butter (or other fat/oil). Add zucchini noodles. Toss to coat with butter cook evenly.
Cook no more than 5 minutes to prevent zucchini noodles from getting soggy.
Transfer noodles to serving platter. Add a light sprinkle of sea sale. Top with tomato sauce, grass-fed meatballs, and optional garnishes.