This is super yummy combination of zucchiny noodles and meatballs and a particularly nice variation of beef meatballs. Yummy for parents and kids loved it too! It takes 40 min which may seems a lot but what I do I prepare the meat mixture and spiralize the noodle ahead whenever I have time during the day and then the cooking time takes just 20 min.

Emilia is not crazy about the zucchini noodles that’s why I served on her plate veggies which I know she loves and add little bit of noodles for taste and fun. This time she actually was willing to touch it and taste it. She still wasn’t crazy about it but she ate 2 noodles which is a progress compare to our last zoodles attempt:)

20  min preparation time
20 min cooking time
Serves 4 people

Mushroomy meatballs


  • 150 g mushrooms
  • 1/2 cup oats
  • 500 g minced beaf or pork
  • 1-2 eggs
  • 1 medium yellow onion
  • 1 cup of parsley
  • 1 tbsp olive oil
  • 1 tbsp butter
  • 1 tbsp honey
  • salt
  • pepper


  • Preheat oven to 180 C
  • In a saucepan over medium heat, brown the onion and mushrooms  in the olive oil and butter. Cook for approximately 3- 5 minutes, or until golden brown. Add the parsley, oats and honey cook for another 1 minute.
  • Blend the mixture in a food processor
  • Add the mixture to minced beef and add the egg
  • Season with salt and pepper
  • Bake uncovered for 15-20 min



  • 2 large zucchini, made into strands with a spiralizer
  • ¼ tsp Himalayan salt
  • ¼ tsp freshly ground black pepper
  • ¼ tsp garlic powder
  • ½ tsp dried oregano


  • In a skillet heat the oil and add the spiralized zucchini. Sprinkle with salt, pepper and garlic powder and stir delicately to distribute the seasoning; cook for about 30 seconds, until the zoodles are barely just softened.
  • Topped with meatballs

My tip:

Top it up with tomato and chalapegno salsa! In the blender mix cherry tomatoes, chalapegno peppers, onion and parsley. Blitz and remove the liquid part. Put 2 tbsp on the top of meatballs! Yummy.