Skillet Zoodles with Basil and Meatballs

Paleo Zoodles (zucchini noodles) with Basil, Leeks, Tomatoes and Smoked Paprika Meatballs


Sauce (not really sauce)




  1. Slice the cherry/grape tomatoes in half.
  2. Add the salt, pepper, and sesame oil and toss.
  3. Set aside to let flavours mix.
  4. Chop the leek and set aside.
  5. Add the ground beef to a bowl.
  6. Finely chop the garlic.
  7. Finely chop the scallion.
  8. Add all remaining meatball ingredients to the bowl of ground beef and mix thoroughly.
  9. Form uniform meatballs using a spoon or ice cream scoop, and your hands to press firmly.
  10. Heat a skillet on med-high heat.
  11. Add 1 tbsp olive oil to a skillet.
  12. Fry the meatballs on all sides until brown and cooked (internal temp of 165F).
  13. Remove the meatballs and set aside.
  14. Reduce heat on skillet to med.
  15. Drain most of the fat from the skillet (you can leave a tbsp if you wish for a little beef flavour in the veg).
  16. Add the leeks to the skillet and sauté until soft.
  17. Add the tomato and toss until warm (2 mins).
  18. Remove the tomatoes and leeks from the skillet and set aside.
  19. Add 1 tbsp of olive oil to the skillet and heat.
  20. Add the zucchini noodles to the skillet and sauté for 2 minutes while stirring.
  21. Add the tomatoes back in and toss to mix.
  22. Add the meatballs back in with half of the basil and toss to mix.
  23. Garnish the dish with the remaining basil.
  24. Pour a glass of red wine, plate, and enjoy!