In a bowl, mix together: ground beef, guar gum, salt, oregano, pepper, grated lemon rind, psyllium husk, parsley, egg and heavy cream.

(guar gum and psyllium is optional but helps keep the meatballs together).

Mix well and make balls.

I like them not too big so it's easier to fry them.

In a large pan, melt the butter and fry the meatballs on medium hot heat until they're brown and a little crispy on all sides.

Scoop them into a bowl but leave the butter and fat on the pan.

(You can also bake them in the oven if you like.) Dissolve the stock cube in boiled water.

Lower the heat to medium.

Add bacon to the pan and fry until it's done but not too crispy.

Add the minced garlic (make sure the pan isn't too hot or else it burns and turns bitter), then add the tomatoes, pepper and stock cube/water mixture.

Stir well, add the meatballs back into the pan and let it simmer on a low heat for at least 10 minutes (more if you have large meatballs).

If it starts to dry a lot, just add a little more water.

Meanwhile, slice your zucchini to make noodles.

I like to pat them dry afterwards with a paper towel.

Put your meatballs in a bowl and put the zucchini on the pan (or if you like washing pans, just heat another one and add a little butter to fry the zuchhini).

Stir it for 2-3 minutes, be careful not to overcook it (might turn mushy).

Put the zucchini on a plate, pour the meatballs and sauce over and grate your parmesan cheese on top.

By all means, smother it with parmesan if that's your thing, it's delicious ???? Eat! RECIPE NOTES You might want to add an extra half can of tomatoes if you like a lot of sauce with your meatballs