Low Carb Spaghetti with Meatballs
Indulge in a hearty Italian classic without the carb overload by trying this Low Carb Spaghetti with Meatballs! Juicy meatballs, crafted with ground beef, Parmesan cheese, and almond flour, are packed with flavor and baked to perfection for a healthier twist. Paired with tender zucchini noodles, sautéed lightly for the perfect al dente texture, and coated in a rich, low-carb marinara sauce, this dish combines comfort with wellness. With a prep-and-cook time of just 50 minutes, this gluten-free, keto-friendly recipe is perfect for busy weeknights or a guilt-free family dinner. Garnish with fresh basil for a fragrant finish, and enjoy a nourishing plate of guilt-free decadence!
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Recipe Information
Ingredients
- 1 lb Ground beef (80% lean)
- 0.5 cup Parmesan cheese, grated
- 0.25 cup Almond flour
- 1 Egg
- 1 tsp Garlic powder
- 1 tsp Onion powder
- 1 tsp Dried oregano
- 1 tsp Salt
- 0.5 tsp Black pepper
- 4 Zucchini (large)
- 2 tbsp Olive oil
- 2 cups Low-carb marinara sauce
- 2 tbsp Fresh basil (optional, for garnish)
Instructions
Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large mixing bowl, combine the ground beef, Parmesan cheese, almond flour, egg, garlic powder, onion powder, dried oregano, salt, and black pepper. Mix until well incorporated.
Form the meat mixture into 1-inch meatballs and place them onto the prepared baking sheet.
Bake the meatballs in the oven for 18-20 minutes, or until they are browned and cooked through.
While the meatballs are baking, prepare the zucchini noodles. Use a spiralizer or julienne peeler to turn the zucchini into spaghetti-like strands.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the zucchini noodles and sauté for 2-3 minutes, just until softened. Remove from the skillet and set aside.
In the same skillet, heat the remaining 1 tablespoon of olive oil. Add the marinara sauce and simmer over low heat for 5-7 minutes.
Add the baked meatballs to the skillet with the marinara sauce and gently toss to coat them in the sauce. Cook for an additional 2 minutes to heat through.
To serve, divide the zucchini noodles among four plates. Top each plate with meatballs and marinara sauce.
Garnish with fresh basil, if desired, and enjoy your low-carb spaghetti with meatballs!
Nutrition Facts
Calories |
2223 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 162.2 g | 208% | |
| Saturated Fat | 53.1 g | 266% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 549 mg | 183% | |
| Sodium | 5093 mg | 221% | |
| Total Carbohydrate | 78.7 g | 29% | |
| Dietary Fiber | 24.3 g | 87% | |
| Total Sugars | 45.8 g | ||
| Protein | 128.4 g | 257% | |
| Vitamin D | 1.9 mcg | 10% | |
| Calcium | 903 mg | 69% | |
| Iron | 19.9 mg | 111% | |
| Potassium | 4431 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.
