• Spiralize zucchini and place in colander
• Sprinkle with two generous pinches of sea salt while tossing, allow to rest. This prevents soggy zoodles.  While zoodles 'rest', you make pesto and meatballs
• Make pesto (recipes linked above) and dice tomatoes, set aside
• Preheat oven to 350 degrees
• In a large bowl, whisk together eggs, spices and almond meal. Add the beef and pork, season generously with salt and pepper, and mix with hands until combined. Using wet hands, form the mixture into 1-inch meatballs (should make about 12)
• Place a large oven safe pan on medium heat for 60 seconds. Add 2 tablespoons olive oil and heat until hot but not smoking
• Add meatballs cooking for three minutes, then gently turn, cooking for another three minutes on the second side
• Place meatballs in oven for 5-6 minutes or until cooked through. While meatballs are in oven cook zucchini noodles

Cook zoodles:

• Heat a medium sized pan on high heat
• While pan heats, use paper towels to squeeze excess water out of zucchini noodles
• Place 1 tablespoon olive oil in pan, add zucchini and cook, tossing for 3-5 minutes
• Add pesto to zucchini and toss, use as much as you like
• Plate, top with diced tomatoes (and pine nuts if using) and meatballs, serve