Keto Spaghetti with Meatballs and Tomato Sauce
Elevate your pasta night with this irresistible Keto Spaghetti with Meatballs and Tomato Sauce, a low-carb twist on a comforting classic. Tender, juicy meatballs made from a flavorful blend of ground beef, ground pork, almond flour, and Parmesan cheese come together beautifully with a rich, homemade tomato sauce infused with garlic, onion, and fresh basil. Instead of traditional pasta, zucchini noodles step in to keep this dish keto-friendly while providing a light and refreshing texture. Ready in just an hour, this dish is perfect for busy weeknights or elegant weekend dinners. Serve it with a sprinkle of extra Parmesan and basil for a satisfying, gluten-free meal that's sure to impress.
Smart Nutrition Tracking with SnapCalorie
Explore More
Recipe Information
Ingredients
- 1 lb Ground beef (80/20 lean-to-fat ratio)
- 0.5 lb Ground pork
- 0.5 cup Parmesan cheese, grated
- 0.25 cup Almond flour
- 1 large Egg
- 2 cloves Garlic, minced
- 2 tsp Italian seasoning
- 1.5 tsp Salt
- 1 tsp Black pepper
- 2 tbsp Olive oil
- 4 medium Zucchini (for noodles)
- 1 28 oz can Canned crushed tomatoes (unsweetened, no added sugar)
- 1 tbsp Tomato paste
- 0.5 cup Onion, finely chopped
- 0.5 tsp Red pepper flakes (optional)
- 2 tbsp Fresh basil, chopped
- 1 tsp Erythritol sweetener (optional)
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, ground pork, Parmesan cheese, almond flour, egg, minced garlic, Italian seasoning, 1 tsp of salt, and 1/2 tsp of black pepper. Mix until well combined but do not overwork the mixture.
Form the mixture into approximately 20 golf-ball-sized meatballs and place them on the prepared baking sheet.
Bake the meatballs for 18-20 minutes, or until they are browned and cooked through.
While the meatballs bake, heat 1 tbsp of olive oil in a large skillet over medium heat. Add the finely chopped onion and sauté for 3-4 minutes until softened.
Stir in the canned crushed tomatoes, tomato paste, 1/2 tsp of salt, 1/2 tsp of black pepper, and red pepper flakes (if using). Simmer the sauce on low heat for 15-20 minutes, stirring occasionally.
Taste the sauce and add erythritol sweetener if needed to balance acidity. Stir in fresh basil at the end and remove from heat.
To prepare the zucchini noodles, spiralize the zucchinis into thin noodle-like shapes. Heat the remaining 1 tbsp of olive oil in a large skillet over medium-high heat. Add the zucchini noodles and sauté for 2-3 minutes until just tender. Do not overcook to avoid sogginess.
Serve by placing the zucchini noodles on a plate, topping with meatballs, and ladling tomato sauce over the top.
Garnish with additional Parmesan cheese and fresh basil, if desired. Enjoy!
Nutrition Facts
Calories |
683 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.5 g | 65% | |
| Saturated Fat | 17.1 g | 85% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 173 mg | 58% | |
| Sodium | 1287 mg | 56% | |
| Total Carbohydrate | 21.5 g | 8% | |
| Dietary Fiber | 6.3 g | 23% | |
| Total Sugars | 12.0 g | ||
| Protein | 41.1 g | 82% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 227 mg | 17% | |
| Iron | 5.7 mg | 32% | |
| Potassium | 1401 mg | 30% | |
*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.
