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Zoodles & Meatballs

  • 4
  • Easy
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Recipe Ingredients


  • 480ml Versatile Tomato Sauce
  • 500g beef mince
  • 200g bacon, cut into small chunks
  • 60ml coconut milk
  • 2 garlic cloves, finely chopped
  • 5ml mixed herbs
  • 1/2 onion, grated fresh parsley, chopped
  • ground black pepper, to season
  • 8 additional rashers of bacon
  • 500g baby-marrow zoodles
  • 30ml butter


  • 410g tomato purée
  • 410g tin whole tomatoes with no preservatives, only tomato and salt
  • 60ml apple-cider vinegar
  • 2ml black pepper
  • 10ml salt
  • 2ml crushed garlic
  • 60ml xylitol
  • 5ml fresh or 2ml dried origanum
  • 2ml psyllium husk

Recipe Directions


  1. Prepare Versatile Tomato Sauce.
  2. Preheat oven to 200°C.
  3. In a big bowl, combine all the ingredients except the bacon, butter and zoodles.
  4. Take a medium-sized muffin pan and place a rasher of bacon around the sides of each hole.
  5. Fill the holes with the beef mixture.
  6. Bake for 30 minutes.
  7. Toss the baby-marrow zoodles in melted butter in a pan and fry until tender, but still firm.
  8. Heat 480ml tomato sauce and serve with the zoodles and meatballs.


  1. Place all the ingredients except the psyllium husk into a heavy pan on a medium heat. Allow to simmer gently and reduce for 15 to 20 minutes.
  2. Remove from heat and stir in the psyllium husk, a sprinkle at a time. Allow to cool, then blitz with a stick blender till smooth, or leave chunky. Store in a glass jar in the fridge.

SALLY-ANN’S TIP: ‘It’s good to use fatty mince rather than lean or extra-lean mince in order to get the healthful fats from this meal. While zoodles are devoid of fat, a wellbalanced low-carb meal will always have some healthy fat present. If you only have lean mince, you can always add extra fat to the dish to make it more succulent.’


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