Keto Classic Spaghetti and Meatballs
Indulge in a guilt-free twist on an Italian favorite with this Keto Classic Spaghetti and Meatballs recipe! Perfect for low-carb lifestyles, this dish features tender, flavorful meatballs made with a blend of ground beef, ground pork, almond flour, Parmesan cheese, and aromatic Italian spices. Nestled in a rich, sugar-free marinara sauce and served over fresh zucchini noodles (zoodles), it’s a wholesome and satisfying alternative to traditional pasta. Ready in just under an hour, this keto-friendly masterpiece is packed with protein and perfect for weeknight dinners or meal prep. Garnished with fresh basil and a touch of red pepper flakes, it’s a delicious way to enjoy spaghetti and meatballs without breaking your carb count!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 pound Ground beef
- 0.5 pound Ground pork
- 0.25 cup Almond flour
- 1 large Egg
- 0.5 cup Parmesan cheese, grated
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Italian seasoning
- 1 teaspoon Salt
- 0.5 teaspoon Pepper
- 2 tablespoons Olive oil
- 1.5 cups Marinara sauce (sugar-free)
- 4 medium Zucchini
- 2 tablespoons Fresh basil, chopped
- 0.5 teaspoon Crushed red pepper flakes (optional)
Instructions
Preheat the oven to 400°F (200°C).
In a large mixing bowl, combine ground beef, ground pork, almond flour, egg, Parmesan cheese, garlic powder, onion powder, Italian seasoning, salt, and pepper. Mix until the ingredients are thoroughly combined.
Shape the mixture into 16 meatballs, approximately 1 1/2 inches in diameter.
In a large oven-safe skillet, heat olive oil over medium heat. Add the meatballs and cook for about 5 minutes, flipping occasionally until they are browned on all sides.
Pour the marinara sauce over the meatballs in the skillet. Transfer the skillet to the preheated oven and bake for 20-25 minutes, until the meatballs are fully cooked.
While the meatballs are baking, prepare the zucchini noodles (zoodles). Using a spiralizer, spiralize the zucchinis into noodles. If you don't have a spiralizer, you can use a julienne peeler.
In a large skillet, heat a drizzle of olive oil over medium heat. Add the zoodles and sauté for 3-5 minutes, until just tender. Season lightly with salt and pepper.
Remove the meatballs from the oven. Serve them over the zucchini noodles and sprinkle with chopped fresh basil and, if desired, crushed red pepper flakes.
Enjoy your Keto Classic Spaghetti and Meatballs hot!
Nutrition Facts
Calories |
2825 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 195.4 g | 251% | |
| Saturated Fat | 66.3 g | 332% | |
| Polyunsaturated Fat | 5.2 g | ||
| Cholesterol | 765 mg | 255% | |
| Sodium | 12193 mg | 530% | |
| Total Carbohydrate | 98.1 g | 36% | |
| Dietary Fiber | 16.4 g | 59% | |
| Total Sugars | 66.9 g | ||
| Protein | 177.0 g | 354% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 841 mg | 65% | |
| Iron | 17.7 mg | 98% | |
| Potassium | 4074 mg | 87% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
