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Zoodles and Meatballs

Hearty, packed full of flavor homemade meatballs paired with easy zucchini noodles!

Servings 2 people


  • 2/3 lb grass fed ground beef (see notes below)
  • 1 large egg
  • 1/4 cup italian breadcrumbs
  • 1/4 cup shredded parmesan cheese (and more for topping the noodles!)
  • 2 cloves garlic (minced)
  • 1 tbsp worcestershire sauce
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 3 medium zucchini
  • 2 tbsps oil (I used avocado oil but olive oil would work great)
  • 1 jar pasta sauce (with no added sugars!)
  • 4 oz fresh white mushrooms (I used half of a package)
  • 1/4 tsp red pepper flakes (optional)


  1. Mix together the beef, egg, breadcrumbs, cheese, garlic worcestershire sauce, salt and pepper well with your hands. Form into 1 inch balls. Should make around 22-24. Heat oil in pan on medium heat. Sauté meatballs until they're brown on all sides. Cover with a lid, turn heat down to simmer and let them cook through until they're done. (Since the meatballs are so small, this didn't take long for me, probably only 5 or so minutes in the entire process so keep an eye on them!) Once they're done cooking, take them off the heat. 

  2. Cut the ends off of 3 zucchini. Then cut them in half. Use your spiralizer to make them into noodles. Set them aside. 

  3. Cut your mushrooms. Begin sautéing them in a large pan with salt and pepper. Cook for only about 1 minute. Add in your entire jar of pasta sauce to the pan. Reduce heat to simmer. Let the sauce thicken up! Once thickened, add your meatballs and red pepper flakes into the sauce. While all of that is simmering, begin to cook your zoodles!

  4. Add oil to a pan and add in your zucchini noodles. Cook for only 2-3 minutes - tossing them often on low to medium heat. They will release some water so it's possible you may have to drain them. Do not overcook them! Add salt and pepper to zoodles to taste. (Be generous with the salt!)

  5. Next, you can either add in the zoodles to your sauce or you can add your zoodles to a bowl and top with your sauce. I added more parmesan cheese and more red pepper flakes to mine! Enjoy! 

Recipe Notes

I used 2/3 of a pound of grass fed beef. That's what I had in my freezer. You can definitely use 1 whole pound of beef for this recipe! 

Also, this serves 2 but makes leftovers!