Keto Spaghetti with Tomato Sauce and Meatballs
Indulge in a hearty and guilt-free dinner with this delicious Keto Spaghetti with Tomato Sauce and Meatballs recipe. Perfect for low-carb enthusiasts, this dish swaps traditional pasta with tender, spiralized zucchini noodles (zoodles) for a satisfying, nutrient-packed twist. Juicy, oven-baked meatballs are made with a flavorful blend of ground beef, ground pork, almond flour, and parmesan, then simmered in a rich, garlicky tomato sauce seasoned with oregano and basil. Ready in under an hour, this comfort food classic delivers bold Italian flavors while staying keto-friendly. Garnished with fresh parsley and optional basil, it's the ultimate low-carb dinner that the whole family will love! Perfect as a weeknight dinner or a meal prep option, this keto meatball dish is both wholesome and indulgent.
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Recipe Information
Ingredients
- 500 g ground beef (80% lean)
- 250 g ground pork
- 30 g almond flour
- 50 g parmesan cheese (finely grated)
- 1 large egg
- 3 cloves garlic (minced)
- 1 tsp onion powder
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 tsp salt
- 0.5 tsp black pepper
- 2 tbsp olive oil
- 400 g crushed tomatoes (unsweetened, canned)
- 2 tbsp tomato paste
- 120 ml chicken broth (or water)
- 600 g zucchini (spiralized into noodles)
- 2 tbsp fresh parsley (chopped)
- 5 leaves fresh basil (optional, for garnish)
Instructions
Preheat the oven to 200°C (400°F). Line a baking sheet with parchment paper.
In a large mixing bowl, combine the ground beef, ground pork, almond flour, parmesan cheese, egg, half of the minced garlic, onion powder, dried oregano, dried basil, salt, and black pepper. Mix until fully combined.
Using your hands, form the mixture into approximately 20 small meatballs and place them on the prepared baking sheet.
Bake the meatballs in the preheated oven for 18–20 minutes or until they are fully cooked and browned on the outside.
While the meatballs bake, heat olive oil in a large skillet over medium heat.
Add the remaining minced garlic to the skillet and sauté for 1 minute until fragrant.
Stir in the crushed tomatoes, tomato paste, chicken broth, dried oregano, and dried basil. Simmer the sauce on low heat for 10–12 minutes, stirring occasionally, until slightly thickened.
Taste the sauce and adjust seasoning with additional salt and black pepper, if needed.
In another large skillet, lightly sauté the spiralized zucchini (zoodles) in 1 tablespoon of olive oil over medium heat for 2–3 minutes, just until slightly softened. Avoid overcooking to prevent the zoodles from becoming mushy.
Add the cooked meatballs to the tomato sauce and simmer for an additional 5 minutes, allowing the flavors to meld.
To serve, divide the zucchini noodles evenly among four plates, top with the meatballs and tomato sauce, and garnish with fresh parsley and basil leaves, if desired.
Nutrition Facts
Calories |
2995 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 221.8 g | 284% | |
| Saturated Fat | 76.3 g | 382% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 820 mg | 273% | |
| Sodium | 4729 mg | 206% | |
| Total Carbohydrate | 59.3 g | 22% | |
| Dietary Fiber | 17.2 g | 61% | |
| Total Sugars | 30.0 g | ||
| Protein | 194.5 g | 389% | |
| Vitamin D | 2.6 mcg | 13% | |
| Calcium | 1015 mg | 78% | |
| Iron | 21.6 mg | 120% | |
| Potassium | 4049 mg | 86% | |
*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.
