Low Carb Penne Pasta with Meatballs
Elevate your weeknight dinner game with this irresistible Low Carb Penne Pasta with Meatballs—a lighter, keto-friendly twist on a beloved classic! Tender, juicy meatballs are crafted with seasoned ground beef, Parmesan cheese, and almond flour for a gluten-free alternative, then simmered in a rich, garlic-infused tomato sauce. Instead of traditional pasta, this recipe swaps in fresh zucchini noodles, offering a low-carb base that’s vibrant and nutrient-packed. Every bite is brimming with Italian flavors, from fragrant oregano and basil to the mellow sweetness of sautéed onions. Ready in just one hour, this dish is perfect for anyone seeking a satisfying yet healthy comfort meal. Garnish with fresh basil and serve it up for a guilt-free indulgence that's sure to impress!
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Recipe Information
Ingredients
- 500 grams ground beef
- 50 grams parmesan cheese, grated
- 30 grams almond flour
- 1 large egg
- 3 units garlic cloves, minced
- 1 medium onion, finely chopped
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 4 large zucchini
- 2 tablespoons olive oil
- 400 grams crushed tomatoes
- 10 units fresh basil leaves, torn
Instructions
In a large mixing bowl, combine ground beef, grated parmesan, almond flour, egg, 1 minced garlic clove, oregano, and a pinch of salt and pepper. Mix until well incorporated.
Form the mixture into golf ball-sized meatballs, adjusting the size to your preference, and set aside.
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the meatballs and cook until browned on all sides, about 8-10 minutes. You may need to do this in batches. Transfer cooked meatballs to a plate and set aside.
In the same skillet, add the remaining olive oil and sauté the onions until softened, about 5 minutes. Stir in the remaining minced garlic and cook for another minute.
Add the crushed tomatoes, dried basil, additional salt, and pepper to the skillet. Bring to a simmer and cook for 10 minutes to allow the flavors to meld.
Return the meatballs to the skillet, cover, and simmer for another 10 minutes until the meatballs are cooked through.
While the meatballs are simmering, prepare the zucchini noodles using a spiralizer or a vegetable peeler, slicing the zucchini lengthwise into thin strips.
Blanch the zucchini noodles in boiling water for 1-2 minutes until just tender, then drain well.
To serve, divide the zucchini pasta among 4 plates, top with meatballs and sauce, and garnish with torn fresh basil leaves.
Nutrition Facts
Calories |
2326 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 158.2 g | 203% | |
| Saturated Fat | 53.6 g | 268% | |
| Polyunsaturated Fat | 5.4 g | ||
| Cholesterol | 601 mg | 200% | |
| Sodium | 13167 mg | 572% | |
| Total Carbohydrate | 114.5 g | 42% | |
| Dietary Fiber | 19.2 g | 69% | |
| Total Sugars | 86.9 g | ||
| Protein | 132.6 g | 265% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 974 mg | 75% | |
| Iron | 17.1 mg | 95% | |
| Potassium | 4503 mg | 96% | |
*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.
