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Low Carb Spaghetti and Meatballs with Zoodles

Kick that spaghetti crave in the pants with this delicious Low Carb Spaghetti and Meatballs recipe!

Low Carb Spaghetti and Meatballs with Zoodles. Garnished with freshly grated parmesan and basil.

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If I could choose one single pasta dish to have every day for the rest of my life, it would be spaghetti and meatballs. The way the spaghetti twirls around a fork, rich marinara sauce with every bite and of course juicy and flavour packed meatballs. Garnished with a handful of basil and freshly grated parmesan? It really doesn’t get much better.

Until now.

One thing I always hate about pasta is the way I feel after I eat it. Spaghetti and Meatballs is such a heavy dish, I always walk away wishing I had eaten just a little bit less. Ever since I started replacing spaghetti noodles with zoodles, I’ve been way more satisfied after dinner. No more carb bloat, no guilt hanging over my head, just a happy tummy and very happy taste buds.

I hope you enjoy this Low Carb Spaghetti and Meatballs with Zoodles recipe as much as I do!

Why it works

  1. Flavourful marinara drenched zucchini noodles, juicy flavour packed meatballs, fresh basil and parmesan? This is a dish made in heaven!
  2. Skip the dreaded Carb Bloat with this tasty dish, featuring zoodles instead of noodles.
  3. Family approved – who doesn’t love spaghetti and meatballs? Give it a healthy spin by replacing the pasta with zucchini noodles for a nutritious family meal.
Plate filled with zoodles, meatballs in marinara sauce and garnished with fresh basil and parmesan.

Ingredients

  • ground beef
  • onion
  • garlic
  • spicy spaghetti seasoning
  • sea salt
  • ground black pepper
  • almond flour
  • fresh parmesan cheese
  • an egg
  • fresh basil
  • marinara sauce
  • zucchinis

Marinara Sauce – Pasta sauce right off the shelf generally has sugar added. This is why it’s important to read the labels before choosing which one to buy! The brand I always go for is Rao’s, and my favourite is their marinara. If you don’t want to buy one, you can easily make your owntry this one from IBreateImHungry.

How to make Low Carb Spaghetti and Meatballs with Zoodles

Let’s start with the meatballs.

Mince onion and garlic, grate the parmesan cheese and chop 1/2 package fresh basil.

In a medium mixing bowl combine the ground beef, onion, garlic, spicy spaghetti seasoning, salt and pepper. Mix, then add the parmesan, almond flour and basil. Mix again, then fold in the egg. Scoop out 1 tbsp portions and form into balls. You should get about 24.

Now the sauce.

Heat a medium saucepan on medium heat and add some olive or avocado oil. Once hot, add the meatballs and cook for 5-8 minutes until fully cooked, gently flipping the balls around every couple of minutes to get them browned evenly.

Pour in the marinara sauce and add sea salt. Simmer on low heat for about half an hour to reduce the sauce so it is a bit thicker.

Zoodles!

Use a vegetable spiralizer to create the zoodles. Add them to a large mixing bowl with sea salt, black pepper, then toss to combine.

Heat a skillet on medium heat with some olive or avocado oil. Once hot, add the zoodles and cook for about five minutes, stirring often, until the zucchini is vibrant in colour. You want them nice and soft but be careful not to over cook, or else they will turn mushy.

* yes, this looks like a lot of zucchini, but it cooks down quite a bit!

Garnish those beautiful plates.

Divide the zoodles between four plates and add 6 meatballs to each serving. Chop the second half of the package of fresh basil and grate 1/2 c parmesan cheese. Divide each between the plates.

Serve and enjoy!

Expert Tips

Here are a couple of tips and tricks I hope you find useful when making this Low Carb Spaghetti recipe.

  1. Make sure you buy your basil fresh. I would recommend using it within a couple of days from purchase because it tends to go brown fairly quickly.
  2. Grate your parmesan fresh! Use either grana padano or parmigiano reggiano; trust me, you will notice a huge difference in flavour!
  3. Do not over cook zucchini noodles. They cook pretty quickly and will turn mushy if you aren’t careful.
  4. Use a vegetable spiralizer to create perfect zoodles. If you don’t have one, check out this video to learn how to make them without a spiralizer.
Bowl of zoodles with meatballs and marinara sauce; steam is riding from the plate.

What goes with Low Carb Spaghetti and Meatballs?

There are all sorts of delicious low carb sides that would pair great with this dish. Here is a list of my favourites:

Here are some other low carb recipes you might like:

Mini Meatballs in BBQ Sauce – These Mini Low Carb Meatballs in BBQ Sauce are boldly flavoured, great for an easy weeknight meal or an excellent choice to add to appie night!

Cabbage Lasagna – No more cabbage lasagna soup with this delicious recipe for Low Carb Cabbage Lasagna that turns out perfect every single time!

Meatloaf – This Low Carb Meatloaf is packed with flavour and absolutely delicious; your family will never know it’s made with keto friendly ingredients!

Zucchini Noodle Stir Fry – A delicious, heathy and low carb dinner that is ready in under 20 minutes? Count me in! This Low Carb Zucchini Noodle Stir Fry will be your new best friend!

Sweet and Sour Meatballs – Skip the take out with these healthy and delicious Keto Sweet and Sour Meatballs. Low carb and sugar free, this dish is always a hit, for good reason!

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Low Carb Spaghetti and Meatballs with Zoodles. Garnished with freshly grated parmesan and basil.
Print Pin
5 from 11 votes

Low Carb Spaghetti and Meatballs with Zoodles

Treat yourself to this delicious Low Carb Spaghetti and Meatballs with Zoodles for an easy weeknight meal the whole family will love!
Course Main Course
Cuisine Canadian, Low Carb
Keyword low carb spaghetti, spaghetti and meatballs, zucchini noodles
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 4 people
Calories 524kcal
Author Aleta

Ingredients

Meatballs

  • 3/4 lb ground beef
  • 2 tbsp onion
  • 2 cloves garlic
  • 1 tsp spicy spaghetti seasoning
  • 1/2 tsp sea salt
  • 1/2 tsp black pepper
  • 3 tbsp freshly grated parmesan
  • 1/4 cup almond flour
  • 1 egg
  • 1/2 25 g package fresh basil

Pasta Sauce

  • 2 tbsp olive or avocado oil
  • 1/2 x 680 ml Rao’s marinara pasta sauce
  • 1/2 tsp sea salt

Zoodles

  • 3 zucchinis
  • 1/4 tsp sea salt
  • 1/4 tsp black pepper
  • 1 tbsp olive or avocado oil

Garnish

  • 1/2 cup freshly grated parmesan
  • 1/2 25 g package fresh basil

Instructions

Equipment Needed

Directions

    Meatballs

    • Mince the onion and garlic, grate the parmesan cheese and chop 1/2 the package of fresh basil. 
    • In a medium mixing bowl combine the ground beef, onion, garlic, spicy spaghetti seasoning, salt and pepper. Mix, then add the parmesan, almond flour and basil. Mix again then fold in the egg. Scoop out 1 tbsp portions and form into balls. You should get about 24.

    Sauce

    • Heat a medium saucepan on medium heat and add the 2 tbsp oil. Once hot, add the meatballs and cook for 5-8 minutes until fully cooked, gently flipping the balls around every couple of minutes to get them browned evenly.
    • Pour in the marinara sauce and add sea salt. Simmer on low heat for about half an hour to reduce the sauce so it is a bit thicker.

    Zoodles

    • Use a vegetable spiralizer to create the zoodles. Add them to a large mixing bowl with sea salt, black pepper and toss. Heat a skillet on medium heat with some olive or avocado oil. Once hot, add the zoodles and cook for about five minutes, stirring often, until the zucchini is vibrant in colour. You want them nice and soft but be careful not to over cook, or else they will turn mushy.

    Garnish

    • Divide the zoodles between four plates and add 6 meatballs to each serving. Chop the second half of the package of fresh basil and grate 1/2 c parmesan cheese. Divide each between the plates. Serve and enjoy!

    Notes

    Expert Tips

    Here are a couple of tips and tricks I hope you find useful when making this Low Carb Spaghetti recipe.
    1. Make sure you buy your basil fresh. I would recommend using it within a couple of days from purchase because it tends to go brown fairly quickly.
    2. Grate your parmesan fresh! Use either grana padano or parmigiano reggiano; trust me, you will notice a huge difference in flavour!
    3. Do not over cook zucchini noodles. They cook pretty quickly and will turn mushy if you aren’t careful.
    4. Use a vegetable spiralizer to create perfect zoodles. If you don’t have one, check out this video to learn how to make them without a spiralizer.  

    Nutrition Facts

    Nutrition facts are an estimate only! The ingredients you choose could have different nutritional values than the ingredients I have used.  
    If divided into four, each portion would have 8 g net carbs.
     

    Nutrition

    Calories: 524kcal | Protein: 22g | Fat: 47g

    24 Comments

    1. 5 stars
      I can totally relate with you on the pasta bloat feeling! Not a fun time at all! I am definitely a huge fan of veggie noodles, especially zoodles. I even got my zucchini-hating husband to eat them! I’m sure he would love them with your beautiful and flavorful meatballs! Ah, that photo of them with the steam coming off has totally got me drooling! A perfect dinner! 🙂

    2. 5 stars
      I am in love with my spiralizer and I use it often. My goto for noodles is zucchini noodles. These meatballs look so perfect and the flavors sound wonderful.

    3. 5 stars
      I’ve grown to love low carb dishes since my daughter picked up keto. It’s sometimes hard to feel full or warm when you skimp on carbs. But this dish looks perfectly hearty and nourishing. Thanks for sharing.

    4. 5 stars
      Such a great recipe for our family, since we are hitting the gym and trying to eat a little healthier this year! Looks so tasty!

    5. 5 stars
      Those meatballs look amazing! I don’t have a spiralizer but now I feel inspired to try one out! I also really love zucchini, I want to try this recipe.

    6. 5 stars
      It’s hard for an Italian to give up pasta 🙂 , but I would give this a try, minus the meatballs since I’m vegetarian. It looks good and good looking.

    7. Marisa Franca

      5 stars
      As an Italian I cannot give up pasta but that’s not to say I can’t enjoy zoodles because we do immensely. In fact that’s the only Hubby wants his zucchini now. It is such a great way to serve it and we’ve even stir fried it. We haven’t served it with out meatballs but we’ll have to give that a try too.

    8. 5 stars
      Yum! I love zoodles, and those meatballs! Look absolutely delicious!

    9. I’ve completely forgotten about zoodles! They’re good in so many different things, this looks like no exception!

    10. Amanda Mason

      5 stars
      So – I’ve been eating zoodles with my spaghetti for a long time now…but what I learned from your post is that spaghetti squash is a good substitute! Ok duh! It’s in the name and I’ve never once thought of making spaghetti with a spaghetti squash! I’m so doing that next! Your recipes looks AMAZING! Thanks for the inspiration!!

      • Hahaha right?! Love that it’s right there in the name! I prefer zucchini noodles but my husband goes crazy when I make spaghetti squash!

    11. 5 stars
      Zoodles and meatballs! My favorite gluten-free dinner! Love that the sauce has a bit of a kick to it! I love a little bit of spice with my spaghetti!

    12. 5 stars
      One of my best zoodles recipe. That meat sauce looks sooooo good and I wouldn’t mind eating two servings of this low carb spaghetti! Healthy and yummy

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