Super easy herb-loaded keto pork meatballs with with zucchini noodles

Using zoodles instead of spaghetti gives this Italian classic a healthy twist.

500g minced pork
2 tbs finely chopped chives
1 cup each flat-leaf basil & oregano, finely chopped, plus extra to serve
4 cloves garlic, crushed
1 egg, lightly beaten
2 tbs coconut flour
1½ tsp fennel seeds, toasted and lightly crushed in a mortar and pestle
2 tbs avocado oil (or extra virgin olive oil)
1 onion, finely chopped
1 carrot, coarsely grated
2 cans (800g in total) chopped tomatoes, no added sugar
4 zucchini (480g in total), prepared as noodles (we used a julienne peeler or they can be store-bought)

1.

Combine pork, half the herbs, 1 garlic clove, egg, coconut flour and fennel seeds in a bowl and season. Shape tablespoonfuls into rounded balls. Place in fridge to chill for 15 minutes to firm up.
2.

Heat half the oil in a large non-stick frying pan to over medium-high heat. Add meatballs and cook for 7 minutes until browned all over. Transfer to a large plate.
3.

Heat the remaining oil in the same frying pan over medium heat, add onion, carrot and remaining garlic and cook, stirring regularly, for 5 minutes or until onions soften. Add tomato, remaining herbs and ¾ cup (180ml) water, bring to the boil and cook for 4 minutes, stirring regularly. Add meatballs, reduce to a simmer and cook for a further 7 minutes or until cooked through.
4.

Meanwhile, place zucchini noodles in a colander or sieve and place in the sink. Boil a kettle’s worth of water and pour it over noodles to soften and warm through.
5.

To serve, place noodles on a serving platter, top with sauce and meatballs and scatter with extra oregano and basil leaves.

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