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Zoodle Spaghetti and Meatballs
Serve up a bed of zoodles topped with flavor-packed meatballs and a low carb pasta sauce!
Prep Time
20
minutes
mins
Cook Time
17
minutes
mins
Total Time
37
minutes
mins
Course:
Main Course
Cuisine:
Italian
Servings:
4
Author:
Holly
Equipment
Spiralizer
Ingredients
3
cups
low carb pasta sauce
2
zucchini
1
tablespoon
olive oil
⅛
teaspoon
garlic powder
salt & pepper to taste
Meatballs
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
Instructions
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.
Notes
To reheat from frozen, microwave 3-4 minutes uncovered or until heated through. Allow to rest 2 minutes.
Nutrition
Calories:
308
kcal
|
Carbohydrates:
14
g
|
Protein:
31
g
|
Fat:
14
g
|
Saturated Fat:
4
g
|
Cholesterol:
123
mg
|
Sodium:
1149
mg
|
Potassium:
1272
mg
|
Fiber:
4
g
|
Sugar:
10
g
|
Vitamin A:
1360
IU
|
Vitamin C:
34.4
mg
|
Calcium:
141
mg
|
Iron:
5.4
mg