Keto Spiralized Zucchini Spaghetti Recipe With Meatballs
How to make zucchini spaghetti with meatballs = the BEST keto spaghetti ever! This spiralized zucchini spaghetti recipe has all the comfort, minus the carbs.
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- 40 oz Zucchini (about 8 medium)
- 1/3 cup Grated parmesan cheese
- 2 tsp Italian seasoning
- 1/4 tsp Sea salt
- 1/4 tsp Black pepper
- 2 tbsp Heavy cream
- 2 tbsp Onion (grated)
- 1 large Egg
- 2 cloves Garlic (minced)
- 1 tbsp Fresh parsley (chopped)
- 3/4 lb Ground beef
- 1 1/4 cup Marinara sauce (divided into 3/4 cup and 1/2 cup)
- 2 tbsp Grated parmesan cheese (to taste)
Make zucchini noodles like this (oven method).
Meanwhile, make the meatballs. Line a baking sheet with parchment paper or foil.
In a large bowl, stir together all ingredients for the meatballs, except the beef. Add the beef and mix until just combined. (Don't over-mix.)
Form the mixture into 1 in (2.5 cm) meatballs and place onto the baking sheet. A small cookie scoop is recommended to avoid overheating the meat with your hands, which makes tougher meatballs.
When the zucchini noodles are done baking, remove from the oven and increase oven temperature to 425 degrees F (218 degrees C). Let it preheat for a few minutes to the increased temperature.
Bake the meatballs in the oven for about 10 minutes, until just barely done. Use a paper towel to wipe any excess liquid around the sides of the meatballs.
Set the oven to broil and place the meatballs on the top rack under the broiler for about 2 minutes, until golden.
Heat the marinara sauce on the stove or in the microwave.
Place the zucchini noodles into a large bowl. Toss with 3/4 cup (96 g) of the marinara sauce.
Place the zoodles on plates and add meatballs, about 1 cup zoodles and 6 meatballs per plate. Top the meatballs on each plate with 2 tablespoons (28 g) marinara sauce, using up what was left. Sprinkle or sift grated parmesan on top.
Serving size: 1 cup zucchini spaghetti + 4 meatballs with sauce
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