Measure out and prepare all of the ingredients.

In a bowl, combine the ground beef, shredded mozzarella cheese, grated parmesan, beaten egg, and minced garlic.

Combine and knead with your clean hands to mix all of the ingredients together well.

Using your hands, roll the mixture into meatballs.

In a frying pan, heat olive oil over medium heat. Add the meatballs in and cook until brown in color.

Put the cooked meatballs into the slow cooker. Mix together crushed tomatoes and tomato paste. , onion, and the bay leaf.

Pour the tomato mixture over on top of the meatballs and add in the onion and bay leaf. Cook for 3 to 4 hours on low.

Peel the skin of the zucchini off and slice for zoodles.

In a frying pan over medium heat, add in olive oil and the zoodles. Cook until tender.

Serve the meatballs over top of the zoodles. Enjoy!