Cook bacon in oven as per package instructions. Reserve one tablespoon of bacon fat.
Heat a large skillet over medium high heat. Add 1 tablespoon of reserved bacon fat to a large skillet and cook leeks and garlic until softened. Remove from skillet and place in a small bowl to cool.
In a large mixing bowl, using your hands, combine the ground venison, bacon, leeks, garlic, paprika, salt and pepper until just combined.
Using a ¼ cup scoop, shape meat mixture into a ball shape. Place meatballs in skillet that you cooked the leeks in and cook until well browned on all sides.
Remove meatballs from skillet and place on a paper towel lined plate to catch and grease that may puddle beneath the meatballs.
Add mushrooms to the same skillet you cooked the meatballs in and cook until water has evaporated.
Stir alfredo sauce into the cooked mushrooms, then add the meatballs. Cover and simmer about 10-15 minutes.
While the meatballs are simmering, spiralize your zucchini and steam it in your microwave steamer about 5 minutes. Just until the zucchini is hot and still has a bite to it.
Serve Venison Meatball Alfredo over top of zucchini noodles and garnish with fresh parsley if desired.