Get your hamburger to room temperature, add the spices and mix well, then form into meat balls. There is enough sauce with this recipe to double the meat and their spices to make 16 meatballs and have enough sauce to go around. You can adjust any of the components up or down to feed 4 or more hungry folk.

Heat the olive oil in a pot large enough to allow you to sear the meat on all sides. Once the meatballs are seared, reserve a quarter cup of each kind of broth and add the remainder of the chicken and beef broth to the meatball pot and cover. Let them steam on medium heat until done. By the way, I use boullion cubes and I just measure the water, drop in both kinds of cubes and heat in the microwave. This saves me time & fuss.

Make your zucchini noodles and place them in a pot or kettle and add the olive oil and mix well. Add the reserved chicken and beef broth and mix well. If you make your meatballs first, you can salvage the broth mixture from that pot and add about 1 cup to the zoodles to add to their flavor.

Heat the zoodles on medium heat while covered for 5 or 6 minutes after the steam starts to appear. Stir periodically. Watch the time on the heat, too long and you will have mushy zoodles. Al dente is what you want.

Pour your tomato sauce in an appropriately sized pot, stir in the spices and balsamic vinegar. Heat on medium heat while stirring frequently until the sauce begins to boil gently. 

Plate your noodles, add the sauce, and meatballs. Optionally top with grated parmesan cheese. Dig in!