How to Make Keto Meatballs with Zucchini Pasta

Who says comfort food and keto can’t go hand in hand? Believe it or not, meatballs have been warming hearts since ancient Rome. The earliest known meatball recipe, Isicia Omentata, appears in Apicius, a Roman cookbook compiled in the 4th or 5th century AD. This dish featured ground meat mixed with wine-soaked bread, pepper, pine nuts, and garum—a fermented fish sauce—formed into patties and wrapped in caul fat to retain juiciness during cooking. 

Fast-forward a few centuries, and we’re still obsessed—but now, we’re skipping the carb-heavy pasta in favor of a lighter, nutritious twist. This Keto Meatballs with Zucchini Pasta recipe brings all the savory, saucy, cheesy magic of the original—with none of the guilt. It’s low-carb, gluten-free, and has lots of protein and veggies. Basically, it’s the comfort food glow-up we’ve all been waiting for!

How to Make Keto Meatballs with Zucchini Pasta

Prep Time: 30 minutes | Cook Time: 30 minutes

Servings: 5 people

Ingredients

For the Meatballs:

• • • 1 lb ground beef
    • ½ tsp garlic powder
    • ½ tsp onion powder
    • ½ tbsp Italian seasoning
    • ⅓ cup almond flour
    • ½ cup grated Parmesan cheese
    • ¼ cup shredded mozzarella cheese
    • 1 large egg

For the Marinara Sauce:

• • • 1 (28 oz) can diced tomatoes (no sugar added)
    • ¼ cup extra virgin olive oil
    • ¼ 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

For the Zucchini Pasta:

• • • 1½ tbsp olive oil
    • 2 garlic cloves, minced
    • 5 medium zucchini
    • Salt to taste

Instructions

For the Meatballs:

1. 1. Preheat the oven to 375°F. Line a baking sheet with parchment paper for easy cleanup.
   2. In a large mixing bowl, combine ground beef, garlic powder, onion powder, Italian seasoning, almond flour, Parmesan, mozzarella, and egg.
   3. Mix everything together thoroughly using your hands or a teak wood utensil until evenly blended.
   4. Use a spoon or an ice cream scooper or your hands to form meatballs. Place them evenly spaced on the baking sheet—this recipe yields about 25.
   5. Bake in the oven for 18–20 minutes, or until golden brown and cooked through.

For the Marinara Sauce:

1. 1. Get your immersion blender, and combine all marinara ingredients. Blend on low speed until smooth.
   2. Pour sauce into a saucepan. Simmer over medium heat, stirring occasionally, until thickened (about 15–20 minutes). Taste and adjust seasoning as needed.

For the Zucchini Pasta:

1. 1. Spiralize your zucchini using a spiralizer to make zoodles.
   2. Place zoodles in a colander over a bowl or sink to let them release water (you can also lightly salt them to help).
   3. In a skillet over medium-high heat, warm the olive oil. Add minced garlic and sauté for 30 seconds.
   4. Toss in the zoodles and cook for 3–5 minutes until just tender but still slightly crisp. Do not overcook.
   5. Season with salt to taste, then plate with marinara and meatballs.

Tips & Variations for Keto Meatballs Zoodles

• For extra tender meatballs, don’t overmix the meat—just combine until blended.
• Let zucchini noodles drain well before cooking to prevent a watery sauce.
• Want extra protein? Swap beef with ground turkey or add ground pork for a richer taste.
• Cheesy upgrade: Top with shredded mozzarella and broil for 2–3 minutes until bubbly.
• Spicy version: Add crushed red pepper to the marinara or meatball mix.
• Vegetarian twist: Try plant-based meat substitutes with the same seasoning combo.

Health Benefits of Keto Meatballs with Zucchini Pasta

This keto meatball zucchini pasta dish is full of nutritional benefits that support a healthy, low-carb lifestyle. Zucchini is low in carbs but high in fiber, vitamin C, vitamin B6, and antioxidants, making it a great pasta substitute. Almond flour keeps the recipe gluten-free while adding protein and heart-healthy fats. The tomato-based marinara sauce delivers lycopene, a powerful antioxidant linked to heart health, while the combination of cheese and eggs provides protein, calcium, and more healthy fats to keep you satisfied. Altogether, it’s a flavorful, keto-friendly way to indulge your Italian food cravings guilt-free.

Make Your Own Keto Meatballs Zucchini Pasta

Sometimes, we just need a warm, saucy, meatball-loaded dish that feels like home—and this keto meatballs with zucchini pasta recipe totally delivers. It’s a no-fuss, all-flavor, carb-conscious win that proves comfort food doesn’t need to be compromised when you’re eating clean. Seriously, there’s no judgment here for licking the plate!

Other Kitchen Tools You’ll Love for This Recipe

To make your keto meatballs zucchini pasta easy to prep, cook, and clean up, we recommend:

• • Magnetic Measuring Spoons – Keep track of your seasonings like a pro.
  • Large Garlic Press – Press fresh garlic into your sauce in seconds.
  • Mixing Bowls – Great for mixing meatballs and draining zoodles with no slip or mess.

Frequently Asked Questions About This Recipe

Can I freeze the meatballs for later?

Absolutely. After baking, let the meatballs cool completely. Place them on a baking sheet and freeze until solid, then transfer to a freezer-safe container. They’ll keep for up to 3 months. 

Are zucchini noodles a good substitute for pasta?

Yes! Zoodles are a fantastic low-carb, gluten-free alternative to traditional pasta. But if you're worried about texture, just be sure not to overcook them—they should stay al dente.

What can I use instead of almond flour in the meatballs?

If you’re allergic to nuts or out of almond flour, try coconut flour or crushed pork rinds. Both are low in carbs and help bind the meatballs. Note: coconut flour is more absorbent, so use less—start with 2 tablespoons and adjust as needed. Regular breadcrumbs work too if you're not strictly keto.

Can I make this dish dairy-free?

Yes, with a few tweaks. Swap the Parmesan and mozzarella for dairy-free alternatives or simply omit the cheese. The meatballs will still hold together, though they may be a bit less rich. 

How do I keep zucchini noodles from getting soggy?

Drain them well before cooking. After spiralizing, place the noodles in a colander with a sprinkle of salt and let them sit for 10–15 minutes to draw out moisture. Pat them dry with a towel. Then, sauté briefly—3 to 5 minutes max. Overcooking is the number one culprit behind mushy zoodles.

Is this recipe keto and gluten-free?

Yes! This entire dish—from the almond flour meatballs to the zucchini noodles—is low in carbs and free of gluten. There’s no wheat, sugar, or starch in the ingredients. 

Can I use store-bought marinara?

You can, but read the label carefully. Many jarred marinara sauces contain added sugar or starch. Look for “no sugar added” and under 5g net carbs per serving. That said, making your own with canned tomatoes and seasonings (like in this recipe) gives you more control and flavor—totally worth the extra 10 minutes!