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

Low Carb Spaghetti and Meatballs with Zoodles

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

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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. Every 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!

Treat yourself to this delicious Low Carb Spaghetti and Meatballs with Zoodles for an easy weeknight meal the whole family will love!

What is in this Low Carb Spaghetti and Meatballs recipe?

There are three main components to this dish: Meatballs, marinara pasta sauce and the zoodles.

Meatballs are made with ground beef, onion, garlic, spicy spaghetti seasoning, salt, pepper, almond flour, parmesan cheese, an egg and some fresh basil.

The sauce is extra simple with just half a jar of Rao’s marinara sauce and a touch of sea salt, reduced for about half an hour.

Zoodles are easier than you think. Spiralize them and toss with salt and pepper, then into a hot pan with oil.

Garnish each plate with basil and parmesan cheese.

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 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.

* 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!

Treat yourself to this delicious Low Carb Spaghetti and Meatballs with Zoodles for an easy weeknight meal the whole family will love!

What is a low carb substitute for pasta?

Surprisingly there are many low carb substitutes for pasta! It all comes down to what you are doing with the dish and your own personal flavour preference.

Cabbage is a great choice to replace pasta. It can be chopped up and added in place of pasta in any dish you like. My favourite is Cabbage Lasagna!

Spaghetti Squash is also an excellent pasta substitute. To make ‘noodles’ you have to slice the squash in half, coat with oil, salt and pepper and place upside down on a baking sheet. Bake until the squash becomes soft. Allow to slightly cool. Take a fork and pull against the grain and you’ve got yourself some spaghetti squash noodles!

If you have a spiralizer you can make all sort of vegetable noodles like carrot, beet, turnip, parsnip, broccoli stem and sweet potato. My favourite of course is the zucchini noodles, or, zoodles. Zucchini is very low carb and packed with healthy vitamins and minerals.

How do you make zucchini spaghetti noodles?

I have a vegetable spiralizer that I use to make zucchini spaghetti noodles with. It only costs around $30 and is super quick and easy to use!

Simply wash the zucchinis and chop off the ends. Stick it in the machine, turn the crank and out comes perfect zoodles! Collect them all in a bowl and (if you like) break the long strands into smaller pieces. Season with salt and pepper.

Heat a skillet on medium heat with some oil and 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.

Can you make zucchini noodles without a Spiralizer?

You absolutely can, if you have some time on your hands. You can carefully peel the zucchini into thin strands, or julienne them. This process will take a while, but it can be done!

Low Carb Pasta 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 own!

Tips and Tricks

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

  • 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.
  • Grate your parmesan fresh! Use either grana padano or parmigiano reggiano; trust me, you will notice a huge difference in flavour!
  • Do not over cook zucchini noodles. They cook pretty quickly and will turn mushy if you aren’t careful.

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:

Love this recipe? Try these next:

Mini Low Carb 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!

Low Carb Zucchini Noodle Stir Fry

A delicious, healthy 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!

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

    Nutrition

    Calories: 524kcal

    Nutrition Facts

    Nutrition facts are an estimate only! The ingredients you choose could have different nutritional values than the ingredients I have used.  

     * Net carb count excludes both fibre and sugar alcohols, because these do not affect blood sugar in most people.

    If divided into four, each portion would have:

    Calories: 524  Net Carbs: 8  Protein: 22  Fat: 47

    24 Comments


    1. 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. 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. 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. 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. 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. 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


      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. 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


      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. 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. 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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