Go Back
+ servings
An overhead photo of a pan filled with zoodles and meatballs, surrounded by plate.

Meatballs with Zoodles Recipe (made without a spiralizer)

Keto or not, gluten free or not, these zoodle meatballs will absolutely rock your world!

Course Main Course
Cuisine Not Specific
Keyword How to make Zoodles, zoodles without spiralizer, zucchini noodles recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 6 people
Calories 546 kcal
Author Nicolas



  • 2 large zucchinis washed

Tomato Sauce:

  • Olive oil
  • 2 garlic cloves peeled and sliced
  • 2 tins of crushed tomatoes (800g)
  • 1 handful of fresh basil leaves shredded
  • Salt and pepper for seasoning


  • 500 g beef mince
  • 500 g pork mince
  • 1/4 cup of breadcrumbs (if you're gluten free, use gluten free breadcrumbs)
  • 2 eggs
  • 2 teaspoons of dried tarragon
  • Salt and pepper for seasoning


  • Parmesan optional



  1. Use a speed peeler to peel slivers out of the zucchini. When you get to the core, start peeling on the other side. Keep peeling around the zucchini until you are only left with the core.

  2. Stack a few peeled bits of zucchini on top of each other, then use your knife to cut those zucchini strips into zoodles.
  3. Sprinkle some salt over the zoodles.
  4. Transfer the zoodles on a tray lined with baking paper, then leave in the fridge until you're ready to use them again.

Meatballs & Tomato Sauce:

  1. Use your clean hands to mix the beef, pork, breadcrumbs, eggs and tarragon together until well combined.
  2. Roll the meat into golf-ball sized meatballs. It helps to have a bowl of cool water to moisten your hands every so often.
  3. Season the meatballs on both sides with a good pinch of salt and pepper.
  4. Preheat a large frying pan over high heat, then add your meatballs and fry for about 10 minutes, turning every so often to get some nice colour all over the meatballs. Be gentle with the meatballs, especially if you're not using a non-stick pan.

  5. Once the meatballs are just about cooked through, turn the heat down a bit and transfer onto a plate.

  6. Add a touch more oil if need be, then add your garlic and fry for about half a minute before adding your crushed tomatoes.
  7. Bring the sauce to a boil, then turn the heat down low and simmer the sauce for about 2-3 minutes.
  8. Finish the sauce by adding your shredded basil, and seasoning with salt and pepper.
  9. Add your meatballs and your zoodles, let the zoodles cook for 1-2 minutes, and then serve.
  10. Feel free to grate some parmesan cheese on top if you have any.

Recipe Notes

  • This can be a fantastic meal prep dish as well.
  • the reason I season the meat after the meatballs are rolled out, is because I don't want the salt to draw out any moisture as I cook them.
  • If you have a spiralizer, use it. I am just showing you another technique in case you don't have one.
  • Add some salt to the zoodles and transfer them onto a tray lined with kitchen paper. This will help soak away some of the moisture.
  • There are so many different ways to make zoodles. As you can see in the post, I made pesto zoodles, zoodle salad and Pad Thai zoodles.
Nutrition Facts
Meatballs with Zoodles Recipe (made without a spiralizer)
Amount Per Serving
Calories 546 Calories from Fat 160
% Daily Value*
Fat 17.8g27%
Saturated Fat 3.6g23%
Cholesterol 129mg43%
Sodium 319mg14%
Potassium 1048mg30%
Carbohydrates 68.5g23%
Fiber 4.8g20%
Sugar 2.3g3%
Protein 31.3g63%
Calcium 84mg8%
Iron 18mg100%
* Percent Daily Values are based on a 2000 calorie diet.