Zoodles Spaghetti and Meatballs

Serve up a bed of zucchini noodles topped with flavor-packed meatballs and a low carb pasta sauce!
Course Main Course
Cuisine Italian
Prep Time 20 minutes
Cook Time 17 minutes
Total Time 37 minutes
Servings 4
Calories 308kcal
Author Holly



  • 3 cups low carb pasta sauce
  • 2 zucchini
  • 1 Tablespoon olive oil
  • 1/8 teaspoon garlic powder
  • salt & pepper to taste


  • 1 pound lean ground beef
  • 1/4 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.


To reheat from frozen, microwave 3-4 minutes uncovered or until heated through. Allow to rest 2 minutes.


Calories: 308kcal | Carbohydrates: 14g | Protein: 31g | Fat: 14g | Saturated Fat: 4g | Cholesterol: 123mg | Sodium: 1149mg | Potassium: 1272mg | Fiber: 4g | Sugar: 10g | Vitamin A: 1360IU | Vitamin C: 34.4mg | Calcium: 141mg | Iron: 5.4mg