Low Carb Spaghetti with Meatballs and Tomato Sauce
Satisfy your pasta cravings without the carb overload with this flavorful Low Carb Spaghetti with Meatballs and Tomato Sauce! This nutritious twist on a classic dish swaps traditional spaghetti for zucchini noodles, offering a lighter yet equally satisfying alternative. Tender, juicy meatballs made with a blend of ground beef, ground pork, and almond flour are baked to perfection and then simmered in a rich, homemade tomato sauce seasoned with dried oregano, basil, and garlic. The zoodles are lightly sautéed to maintain their al dente texture, making them the perfect base for soaking up the robust flavors of the sauce and meatballs. Garnished with fresh parsley and Parmesan cheese, this keto-friendly recipe is ideal for a hearty yet healthy dinner that's ready in just over an hour. Perfect for low-carb meal plans or anyone looking for a guilt-free comfort dish.
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Recipe Information
Ingredients
- 1 lb Ground beef (80% lean)
- 0.5 lb Ground pork
- 0.25 cup Almond flour
- 0.25 cup Parmesan cheese (grated)
- 1 Egg
- 2 cloves Minced garlic
- 1 tsp Onion powder
- 1 tsp Italian seasoning
- 2 tbsp Olive oil
- 28 oz Crushed tomatoes (canned, unsweetened)
- 2 tbsp Tomato paste (unsweetened)
- 1 tsp Dried oregano
- 1 tsp Dried basil
- 1.5 tsp Salt
- 0.5 tsp Black pepper
- 4 Zucchini (large, for noodles)
- 2 tbsp Fresh parsley (chopped, for garnish)
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
In a large mixing bowl, combine ground beef, ground pork, almond flour, Parmesan cheese, egg, minced garlic, onion powder, Italian seasoning, 1 tsp salt, and 0.25 tsp black pepper. Mix until just combined, being careful not to overmix.
Shape the mixture into approximately 16 meatballs (about 1 to 1.5 inches in diameter) and place them on the prepared baking sheet.
Bake the meatballs in the preheated oven for 20 minutes, or until they are cooked through and browned on the outside.
While the meatballs are baking, heat olive oil in a large skillet or saucepan over medium heat.
Add crushed tomatoes, tomato paste, dried oregano, dried basil, 0.5 tsp salt, and 0.25 tsp black pepper to the skillet. Stir well to combine, bringing the sauce to a simmer. Reduce the heat to low and let it simmer gently for 15-20 minutes, stirring occasionally.
Using a spiralizer or vegetable peeler, create zucchini noodles (zoodles) from the zucchini. Set them aside.
Once the meatballs are cooked, transfer them to the tomato sauce, gently nestling them in. Let the meatballs simmer in the sauce for 10 minutes to absorb the flavors.
In a separate skillet, lightly sauté the zucchini noodles in 1 tbsp olive oil over medium-high heat for 2-3 minutes, just until they are slightly tender but still firm (al dente). Avoid overcooking to prevent them from becoming mushy.
To serve, divide the zucchini noodles among four plates, top with meatballs and tomato sauce, and garnish with fresh parsley and additional Parmesan cheese if desired.
Nutrition Facts
Calories |
2905 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 207.5 g | 266% | |
| Saturated Fat | 71.8 g | 359% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 761 mg | 254% | |
| Sodium | 6157 mg | 268% | |
| Total Carbohydrate | 80.8 g | 29% | |
| Dietary Fiber | 23.7 g | 85% | |
| Total Sugars | 48.1 g | ||
| Protein | 186.5 g | 373% | |
| Vitamin D | 1.9 mcg | 10% | |
| Calcium | 1160 mg | 89% | |
| Iron | 23.0 mg | 128% | |
| Potassium | 4908 mg | 104% | |
*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.
