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Low Carb Zoodles and Meatballs
Low Carb Zoodles and Meatballs. A delicious, filling low carb version of the Italian classic Spaghetti and Meatballs. No compromise here!
Course
Lunch, Main Course
Cuisine
Italian, Low Carb
Keyword
diabetic-recipe, gluten-free, Keto, lchf, low-carb
Prep Time
15
minutes
minutes
Cook Time
40
minutes
minutes
Total Time
45
minutes
minutes
Servings
4
serves
Calories
519
kcal
Ingredients
Meatballs Ingredients
500
gms
minced/ground meat-half beef and half pork or veal
or meat of choice
½
cup
Parmesan cheese grated
1
tablespoon
almond meal/almond flour
2
teaspoons
garlic minced
1
teaspoon
parsley chopped dried or fresh
1
teaspoon
oregano chopped dried or fresh
1
egg
1/2
teaspoon
salt and pepper to taste
a splash of EVOO- extra virgin olive oil
Marinara Sauce Ingredients
4
tspns
garlic minced
1
tablespoon
parsley chopped
2
teaspoons
oregano chopped
1
onion finely chopped
1/2
cup
red/white wine or 2 tablespoons vinegar
600
gms
crushed/diced tomatoes sugar free
salt and pepper to taste
Zoodles Ingredients
4
medium
zucchini spiralized
Metric
-
US Customary
Instructions
To Make Meatballs
Mix together the ingredients for the meatballs, and using a heaped teaspoonful, shape into into about 25-30 small balls.
Pan fry the meatballs in a splash of olive oil for about 5 mins.
Add a splash of the wine if using, and continue to cook for a few minutes until the wine has evaporated.
Remove the meatballs from the pan leaving the juices in the pan.
To make the Marinara sauce
Heat a splash of olive oil on medium heat in the pan with the meatball juices, add the chopped onion and garlic, and cook until soft and translucent.
Add the wine and continue to simmer for a few minutes.
Add the tomatoes and simmer for about 20 minutes until the sauce thickens. Season with salt and pepper.
Add the meatballs and simmer gently for about another 10 minutes.
Serve with zoodles (or pasta for carb lovers.)
To Make The Zoodles
Spiralize approximately 1 medium zucchini per serve (dependent on the size of zucchini) so you have enough for 4 serves of zoodles.
Add a splash of olive oil to a hot frying pan and saute the zoodles for 1-2 minutes until ‘al dente’, taking care not to overcook.
Season with salt and pepper.
To serve, divide the zoodles amongst 4 bowls and top them with the meatballs and sauce. Season with grated Parmesan cheese to taste.
Notes
You can also simply add the zoodles to the pan and toss through the meatballs until cooked before serving, topped with parmesan cheese.
Nutrition
Serving:
1
serve
|
Calories:
519
kcal
|
Carbohydrates:
14.1
g
|
Protein:
36.3
g
|
Fat:
35.1
g
|
Fiber:
4.5
g