This low carb Zoodle Spaghetti and Meatballs recipe is so easy to make and tastes delicious! It’s a hearty and satisfying meal that will help keep your healthy eating plan on track.
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Zoodle Spaghetti and Meatballs
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For meal prep, making zoodles is a snap! Not only can you find fresh pre-packaged zucchini noodles in the produce section of most supermarkets, but there are dozens of inexpensive and easy to use gadgets you can buy to make zucchini noodles at home!
Now you know what to do with that summer bounty of zucchini, right?
How to Make Zoodles and Meatballs
There are three components to this meal; the meatballs, the zoodles and the sauce!
- Meatballs – combine all ingredients and form into 24 evenly sized meatballs. Bake on parchment paper until cooked.
- Zoodle Spaghetti – wash zucchini and run through the spiralizer into desired shape and amount. Saute zoodles over medium heat for about 3 to 5 minutes until slightly softened.
- Sauce – Heat store bought low carb spaghetti sauce or make your own! Try adding pureed cauliflower in place of ground beef, to create more volume and keep it low carb.
Top with parmesan cheese and red pepper flakes if desired! Serve immediately.
Tips & Tricks
- Do not overcook! Zucchini noodles contain a lot of water, so if they are overcooked they can become mushy.
- Use a thick sauce – as the zoodles sit, the moisture is drawn out which can make your dish watery. Having a thick sauce helps to keep the consistency perfect.
- Save for later – simply put cooked zoodles and baked meatballs with a few dollops of spaghetti sauce in a container with a tightly fitting lid and refrigerate. Keeps up to 4 days in the fridge and up to 4 months in the freezer (be sure to date and label!)
- Reheat from frozen, microwave 3 to 4 minutes uncovered or until fully cooked. Adjust seasonings and serve!
What to Serve with Zoodles and Meatballs
Don’t ruin your healthy eating plan by serving your low carb spaghetti with garlic bread! Fresh cut veggies like broccoli and cauliflower with some dill dip taste great alongside zoodles and meatballs.
Even a simple salad of marinated cucumbers or even a low carb Ceaser salad is a great option that keeps the carbs at bay!
More Recipes You’ll Love
- Zucchini Pizza Bites – kid approved!
- Low Carb (Keto) Zucchini Fries – ready in 30 min!
- Italian Stuffed Burgers – filled with a cheesy prosciutto filling
- Keto/Low Carb Chicken Zucchini Soup (Zoodle) – perfect comfort dish
- Easy Low Carb Chicken Parmesan – great served over a bed of zoodles!
Zoodle Spaghetti and Meatballs
- 3 cups low carb pasta sauce
- 2 zucchini
- 1 tablespoon olive oil
- ⅛ teaspoon garlic powder
- salt & pepper to taste
- 1 pound lean ground beef
- ¼ cup parmesan cheese grated
- 1 egg yolk
- 3 tablespoons fresh parsley
- 1 tablespoon onion minced
- 2 tablespoons almond flour
- salt and pepper to taste
- Preheat oven to 375°F.
- Combine all meatball ingredients in a medium bowl, just until mixed.
- Divide mixture into 24 small meatballs.
- Place on a parchment lined pan and bake 14-16 minutes or until cooked through.
- Meanwhile, wash zucchini and remove the ends. Place the zucchini on the spiralizer and spiralize into desired shape.
- Place zucchini in a pan and toss with olive oil and garlic powder. Cook 3-5 minutes or until slightly softened (do not over cook).
- Place zucchini and meatballs in a container. Top with pasta sauce and a sprinkle of parmesan cheese.
- Refrigerate 3-4 days or freeze up to 4 months.