Step 1

Peel and mince onion. Peel and mince garlic. Wash and dry parsley. Shave leaves off the stems; discard the stems and mince the leaves.

Step 2

In a large bowl, combine beef, eggs, almond meal, ½ of the onion, ½ of the garlic, cumin, basil, salt, pepper, and a ¼ of the minced parsley. Mix together.

Step 3

Heat a skillet over medium heat.

Step 4

Form beef mixture into small balls and place on a plate.

Step 5

Coat bottom of skillet with oil and add meatballs. Turning occasionally, cook until browned but not cooked through, 2-3 minutes. Transfer to a plate once done.

Step 6

Once meatballs have been transferred, add more oil to skillet. Add remaining onion and cook, stirring frequently, until softened, 3-4 minutes.

Step 7

Add remaining garlic and red pepper to skillet and cook until fragrant, 15-30 seconds.

Step 8

Add tomatoes, remaining parsley, oregano, basil, salt, and pepper. Mash tomatoes with a potato masher. Bring to a boil. Reduce heat, add meatballs, and simmer until meatballs are cooked through, 5-10 minutes.

Step 9

Wash zucchini, trim ends, and use a julienne (or regular) peeler to make noodles.

Step 10

To serve, place zucchini noodles in a bowl, top with meatballs and sauce, and enjoy!