Keto Spaghetti with Meatballs
Indulge in a low-carb twist on a classic Italian favorite with this Keto Spaghetti with Meatballs recipe! Perfect for anyone following a ketogenic diet, this dish features tender, oven-baked meatballs made from flavorful ground beef, almond flour, and Parmesan cheese, flavored with Italian seasoning and garlic. Paired with sautéed zucchini noodles, the meal is topped with a rich and savory low-carb marinara sauce, creating a satisfying, guilt-free alternative to traditional pasta. Ready in just 50 minutes, this quick and easy recipe is perfect for weeknight dinners or special occasions and can be garnished with fresh basil for an added touch of elegance. Comfort food meets healthy eating in this keto-friendly meal that’s sure to become a family favorite.
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Recipe Information
Ingredients
- 1 lb Ground beef (80% lean)
- 0.25 cup Almond flour
- 0.25 cup Grated Parmesan cheese
- 1 large Egg
- 2 cloves Garlic, minced
- 1 tsp Italian seasoning
- 0.5 tsp Salt
- 0.25 tsp Black pepper
- 4 none Zucchini (medium)
- 2 tbsp Olive oil
- 2 cups Low-carb marinara sauce
- 2 tbsp Fresh basil (optional, for garnish)
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a large mixing bowl, combine the ground beef, almond flour, Parmesan cheese, egg, minced garlic, Italian seasoning, salt, and black pepper. Mix with your hands until well combined.
Form the mixture into 16 evenly-sized meatballs, about 1.5 inches in diameter, and place them on the prepared baking sheet.
Bake the meatballs in the preheated oven for 15-18 minutes, or until fully cooked and no longer pink in the center.
While the meatballs cook, prepare the zucchini noodles using a spiralizer or julienne peeler. Set the zucchini noodles aside.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the zucchini noodles and sauté for 2-3 minutes, or until just tender. Be careful not to overcook to avoid soggy noodles.
Remove the zucchini noodles from the skillet and set aside. Add the remaining 1 tablespoon of olive oil to the skillet and pour in the low-carb marinara sauce. Heat the sauce over medium heat until warmed through.
Add the cooked meatballs to the marinara sauce, ensuring they are coated evenly. Simmer for 5 minutes to allow the flavors to meld.
Divide the zucchini noodles among 4 plates and top each with meatballs and marinara sauce. Garnish with fresh basil, if desired.
Serve immediately and enjoy your delicious Keto Spaghetti with Meatballs!
Nutrition Facts
Calories |
2055 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 156.2 g | 200% | |
| Saturated Fat | 48.9 g | 244% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 553 mg | 184% | |
| Sodium | 3501 mg | 152% | |
| Total Carbohydrate | 55.8 g | 20% | |
| Dietary Fiber | 18.9 g | 68% | |
| Total Sugars | 35.8 g | ||
| Protein | 113.9 g | 228% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 613 mg | 47% | |
| Iron | 18.5 mg | 103% | |
| Potassium | 4398 mg | 94% | |
*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.
