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Export 13 ingredients for grocery delivery
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 medium 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!