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

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 524
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