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Keto Meatballs Zucchini Pasta

Zucchini Noodles with low carb keto meatballs and marinara sauce -- easy-to-cook strands of zucchini deliciousness (some people call them "zoodles"). It makes a delicious and tasty alternative to spaghetti and meatballs. 

🏷 Course: Main Dish
🇺🇸 Cuisine: American
🔪 Prep Time: 30 minutes
🍳 Cook Time: 30 minutes
⏲ Total Time: 1 hour 
🍴 Servings: 5 people

INGREDIENTS

MEATBALLS
  • 1 lb ground beef
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tbsp Italian seasoning
  • 1/3 cup almond flour
  • 1/2 cup grated parmesan cheese
  • 1/4 cup shredded mozzarella cheese
  • 1 large egg
MARINARA SAUCE
  • 28 oz can diced tomatoes no sugar added
  • 1/4 cup extra virgin olive oil
  • 1/4 tsp black pepper
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 1 tsp dried parsley
  • 1 tsp salt
ZUCCHINI PASTA
  • 1 ½ tbsp olive oil
  • 2 garlic cloves minced
  • 5 medium zucchini
  • salt to taste

KITCHEN PRODUCT USED

                 

INSTRUCTIONS

Meatballs

  1. Preheat oven to 375F
  2. In a baking sheet, line it with parchment paper.
  3. Add all meatball ingredients in a large ball and mix until everything is blended.
  4. Scoop up meat and form into round balls. Place onto the prepared baking sheet. You should be able to make about 25 meatballs.
  5. Bake for 18-20 minutes or until meatballs are fully cooked.

Marinara Sauce

  1. In a blender, blend all marinara sauce ingredients in low speed until pureed 
  2. Cook sauce in a saucepan and bring to a simmer until thickened

Zucchini Pasta

  1. Drain water from zucchini noodles. On a skillet in medium-high heat, add oil and cook zucchini until tender but still crisp. Add salt as needed.
  2. Serve!

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