Step 1

Place the ground meat, veal and pork, along with the egg, basil, oregano, parsley, and a pinch of salt, and pepper in a large bowl. Mix with your hands to combine. After a few minutes, the mixture should come together nicely. Roll into small balls and set aside on a plate. Refrigerate until required.

Step 2

Meanwhile, make the zucchini noodles. Using a spiralizer, turn the zucchini into noodles. Place in a colander and cover liberally with salt. Set aside in the sink as the zucchini will release liquid. Let rest for 30 minutes.

Step 3

To cook the meatballs, heat the 1 tablespoon of coconut oil in a deep, large skillet. Add the meatballs and brown on all sides. Add in the drained tomatoes and break apart with the back of a wooden spoon. Add in the tomato sauce until it partially covers the meatballs. Bring to a simmer and then cook for 20 minutes or until the meatballs are cooked through.

Step 4

When the meatballs are nearly cooked, remove the zucchini noodles from the colander. Pat dry with paper towel, removing some of the excess salt.

Step 5

Heat 1 tablespoon of coconut oil in a large, non-stick pan until hot. Quickly add the zucchini noodles, stirring around so they all get coated in oil. Remove from the heat after 1 minute. You want them to retain their firmness and not get mushy.

Step 6

Place the noodles in a pasta bowl, top with a few meatballs, sauce, and parmesan, if using.