Drizzle the olive oil in a large frying pan. Add the meatballs. Cook on high, stirring frequently until golden brown, about 10 minutes.
Reduce the heat to low, add the pasta sauce, and cover. Cook for an additional 10 minutes or until the meatballs are fully cooked and register 160 degrees on a meat thermometer.
Remove the meatballs from the frying pan and place in a large serving bowl.
Add the zucchini. Cover and cook for 3-4 minutes or until the zucchini are softened. Add the mascarpone, salt, and pepper, and stir gently until the cheese melts and a creamy sauce forms. Pour over the meatballs and gently combine. Serve immediately.