Low Carb Spaghetti with Tomato Sauce and Meatballs
Indulge in a classic Italian-inspired dish reimagined with a guilt-free twist—Low Carb Spaghetti with Tomato Sauce and Meatballs! This flavorful recipe features tender zucchini noodles that perfectly mimic traditional pasta, paired with juicy meatballs made from lean ground beef, almond flour, Parmesan cheese, and aromatic herbs for a protein-packed, gluten-free delight. The rich, mouthwatering tomato sauce is crafted with unsweetened, low-carb ingredients, ensuring every bite is as wholesome as it is satisfying. Finished with a sprinkle of fresh parsley and optional Parmesan, this dish is perfect for a healthy dinner that doesn’t skimp on taste. Ready in just under an hour, it’s a delicious, low-carb alternative the whole family will love!
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Recipe Information
Ingredients
- 4 medium Zucchini (for noodles)
- 1 pound Ground beef (80% lean)
- 0.25 cup Almond flour
- 0.25 cup Parmesan cheese (grated)
- 1 large Egg
- 3 cloves Garlic (minced)
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 1.5 cups Tomato sauce (unsweetened, low-carb)
- 0.5 cup Onion (finely chopped)
- 0.25 cup Chicken broth (low-sodium)
- 0.25 teaspoon Crushed red pepper flakes (optional)
- 2 tablespoons Fresh parsley (chopped, for garnish)
Instructions
Prepare the zucchini noodles by spiralizing the zucchinis into thin, noodle-like strands using a spiralizer or julienne peeler. Set aside.
In a mixing bowl, combine the ground beef, almond flour, Parmesan cheese, egg, 1 minced garlic clove, dried oregano, half of the salt, and half of the black pepper. Mix well until all ingredients are evenly incorporated.
Form the meat mixture into 16 small meatballs, roughly 1 inch in diameter, and set them aside on a plate.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the meatballs in batches, ensuring there is space between them, and cook for 3-4 minutes per side until browned all over and mostly cooked through. Remove the meatballs from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil. Add the chopped onion and sauté for about 3-4 minutes until softened. Add the remaining minced garlic and cook for an additional 30 seconds until fragrant.
Pour the tomato sauce and chicken broth into the skillet with the onions and garlic. Stir to combine, then season with the dried basil, remaining salt, black pepper, and crushed red pepper flakes (if using). Simmer on low heat for 10 minutes.
Return the meatballs to the skillet with the sauce, ensuring they are submerged. Cover and simmer for another 10 minutes to allow the meatballs to fully cook and absorb the flavors.
While the meatballs are simmering, prepare the zucchini noodles. Heat a separate skillet over medium heat and sauté the zucchini noodles (with a pinch of salt, if desired) for 2-3 minutes until they are slightly softened but still hold their shape. Avoid overcooking to prevent sogginess.
Divide the zucchini noodles among four plates. Top each plate with meatballs and tomato sauce.
Garnish with chopped fresh parsley and additional grated Parmesan cheese, if desired. Serve immediately.
Nutrition Facts
Calories |
2172 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 160.2 g | 205% | |
| Saturated Fat | 54.9 g | 274% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 580 mg | 193% | |
| Sodium | 4681 mg | 204% | |
| Total Carbohydrate | 62.9 g | 23% | |
| Dietary Fiber | 19.2 g | 69% | |
| Total Sugars | 33.3 g | ||
| Protein | 126.9 g | 254% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 1049 mg | 81% | |
| Iron | 16.9 mg | 94% | |
| Potassium | 4723 mg | 100% | |
*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.
