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Tomato & Beef Meatballs with Courgette Zoodles

28 May, 2016

Easy to prepare mid-week dinner.

Low calorie, Gluten free, Paleo and more importantly rich in nutrients.


For the meatballs:

  • 500g organic, grass-fed mince meat
  • 1 free-range beaten egg
  • 1 red chilli pepper, thinly sliced
  • 1 handful of freshly chopped parsley, thinly sliced
  • 1 teaspoon of lemon zest
  • Pinch of rock salt
  • 1 tablespoon of EVOO

For the tomato sauce:

  • 1 tablespoon of EVOO
  • 1 fresh chilli, thinly sliced
  • 1 small onion, chopped
  • 1 can of chopped tomatoes
  • 2 tablespoon tomato puree
  • 1 cup of water
  • Pinch of freshly ground black pepper
  • Pinch of rock salt

For the zoodles:

  • 1 large courgette, spiralized
  • 1 teaspoon EVOO


In a large bowl place in the mince meat, egg, chilli pepper, parsley, lemon zest and salt, using your hands combine the mixture.

Divide the meat mixture into 12 small balls by making rolling the mixture in your hands to create the balls.

Heat the EVOO on medium heat in a frying pan and add each meatball.

Allow to cook for a few minutes before using a spoon to turn, brown each meat ball evenly all over before removing from the heat.

While the meatballs are cooking prepare the sauce.


Heat the EVOO in a separate larger frying pan on a medium heat and add the onion and chilli, cook for 3 minutes or until the onion is soft.

Stir in the chopped tomatoes and the cup of water, reduce the heat and simmer.


Once the meatballs are brown all over, add them to the tomato sauce and stir, covering the meatballs in the sauce.


Cover with tin foil or lid and cook on a low heat for 30 minutes. (After 10 minutes of cooking check and stir meatballs and return to simmer for remaining 10 minutes).

Zoodles can be eaten raw however for this dish it tastes best to lightly sauté them in a little heated EVOO (until slightly soft).

Remove from heat and pour meatballs on top of the piled zoodles and enjoy.


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