Preheat oven to 350℉.

Spiralize zucchini into noodles and set on a baking sheet with parchment paper.

Add and mix olive oil with the zucchini noodles.

In a bowl, add and mix ground beef and italian sausage.

Form mixture into 15 small to medium sized meatballs.

Put meatballs in an instant pot or pressure cooker and use the sauté function to cook for around 6 minutes or until brown.

Add and mix marinara sauce to the meatballs.

Set instant pot or pressure cooker to manual pressure for around 7 minutes.

Place zucchini noodles in the oven and bake for around 10-15 minutes or until soft while tossing throughout.

Once meatballs are done, turn the pressure cooker off and carefully quick release so that pressure can release.

Once zucchini noodles are done, evenly divide into 5 servings.

Evenly divide meatballs and marinara into 5 servings on top of zucchini noodles.

Evenly divide the whole recipe into 5 servings to come as close as possible to the given macros.