Low Carb Spaghetti with Meatballs and Cheese
Transform your weeknight dinners with this irresistible Low Carb Spaghetti with Meatballs and Cheese—a healthier twist on a classic comfort food! Featuring tender zucchini noodles, juicy Parmesan-infused meatballs seasoned to perfection, and a rich marinara sauce, this keto-friendly recipe is packed with flavor yet light on carbs. The dish is topped with gooey melted mozzarella cheese and fresh parsley for a burst of freshness and a satisfying finish. Quick to prepare in just under an hour, this low-carb spaghetti alternative is perfect for those seeking a wholesome, delicious meal without compromising on taste. Whether you're following a keto diet or simply looking for a nourishing option, this recipe promises to delight your taste buds while keeping your carb count in check.
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Recipe Information
Ingredients
- 4 medium Zucchini
- 1 pound Ground beef (85% lean)
- 0.5 cup Grated Parmesan cheese
- 0.25 cup Almond flour
- 1 unit Large egg
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1.5 teaspoons Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 1.5 cups Marinara sauce (low-carb or sugar-free)
- 1 cup Shredded mozzarella cheese
- 2 tablespoons Fresh parsley (optional, for garnish)
Instructions
Using a spiralizer, create zucchini noodles (zoodles) from the zucchini and set them aside. If you don’t have a spiralizer, use a vegetable peeler to create thin ribbons.
In a large mixing bowl, combine the ground beef, grated Parmesan cheese, almond flour, egg, garlic powder, onion powder, 1 teaspoon of salt, and black pepper. Mix gently with your hands until just combined, being careful not to overwork the mixture.
Form the mixture into small meatballs, about 1 inch in diameter. You should get approximately 16-18 meatballs.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Once hot, add the meatballs in a single layer, making sure not to overcrowd the pan. Cook for 2-3 minutes per side, or until browned all over. (You may need to do this in batches.)
Remove the browned meatballs from the skillet and set them aside. In the same skillet, add the marinara sauce and bring it to a gentle simmer.
Return the meatballs to the skillet, spooning some sauce over the tops. Cover with a lid and let simmer for 15-20 minutes, or until the meatballs are cooked through.
While the meatballs are simmering, heat another large skillet over medium heat. Lightly spray or grease the skillet, then add the zucchini noodles. Sauté the zoodles for 2-3 minutes, tossing frequently, until they are slightly tender but still firm (al dente). Season with the remaining 0.5 teaspoon of salt.
To assemble, divide the zucchini noodles among serving plates. Top each plate with marinara sauce and meatballs. Sprinkle shredded mozzarella cheese over the top.
Optionally, garnish with fresh parsley for added flavor and a pop of color. Serve immediately and enjoy!
Nutrition Facts
Calories |
2155 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 151.5 g | 194% | |
| Saturated Fat | 57.6 g | 288% | |
| Polyunsaturated Fat | 3.2 g | ||
| Cholesterol | 611 mg | 204% | |
| Sodium | 12824 mg | 558% | |
| Total Carbohydrate | 72.8 g | 26% | |
| Dietary Fiber | 9.8 g | 35% | |
| Total Sugars | 55.7 g | ||
| Protein | 140.7 g | 281% | |
| Vitamin D | 1.7 mcg | 9% | |
| Calcium | 1506 mg | 116% | |
| Iron | 13.7 mg | 76% | |
| Potassium | 2938 mg | 63% | |
*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.
