Meatballs and Zoodles

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Meatballs and Zoodles

Meatballs and Zoodles

4.50 from 2 votes
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Prep Time 15 minutes
Cook Time 30 minutes
Course Main Course
Cuisine Italian
Servings 4 serves
Calories 342 kcal


  • Vegetable spiraliser



  • 300 g lean beef mince
  • 300 g pork mince
  • 1 large egg
  • ½ medium onion
  • 2 cloves garlic minced
  • ½ tsp Himalayan salt
  • ½ tsp black pepper
  • 2 tblsp flat-leaf parsley finely chopped


  • 2 400g cans of diced tomatoes
  • ½ cup stock
  • cup basil leaves chopped
  • 1 cloves garlic minced
  • salt and pepper to taste


  • 1 medium zucchini
  • ½ cup stock


  • Preheat the oven to 220 degrees C.
    In a small non-stick pan, cook onion and garlic in coconut oil over moderate heat, sauté, remove from pan. Transfer the onion to a bowl and stir in salt, pepper, parsley, egg, beef, and pork mince. Using your hands, knead the mixture for a minute until it is all combined.
  • Wet your hands and roll the meat mixture into small balls – form level tablespoons of the mixture into meatballs, arranging on an oven tray. Bake meatballs for 15-20 minutes, or until golden brown.
  • Whilst they are cooking you can prepare your tomato mix. Add coconut oil and cook the onion and garlic, soft but not browned. Combine tomatoes and stock in a deep-fryingpan. Bring slowly to the boil over medium heat, season with salt, pepper, basil, and simmer. Once the meatballs are cooked, add them to the sauce.
  • To make the zoodles – you will need a spiralizer, julienne peeler, or mandolin. Once they are cut, add them to a saucepan with ½ cup stock and simmer for 1-2 minutes, strain but reserve the stock – just add this stock to the tomato mix. Place the zoodles on a plate, add the sauce with meatballs and enjoy!


Calories: 342kcalCarbohydrates: 5gProtein: 31gFat: 21gSaturated Fat: 8gCholesterol: 147mgSodium: 644mgPotassium: 681mgFiber: 1gSugar: 2gVitamin A: 1019IUVitamin C: 21mgCalcium: 52mgIron: 3mg
Keyword Paleo
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