Zucchini Spaghetti (With Meatballs)

Make the best zucchini spaghetti recipe with meatballs ever! This easy low carb dinner has all the comfort of pasta, minus the carbs.
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Ingredients
Zucchini:
Meatballs:
Assembly:

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Get It NowInstructions
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Make the zucchini noodles like this (you can choose the stovetop method or oven method).
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Meanwhile, make the meatballs. Line a baking sheet with parchment paper or foil.
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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.)
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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.
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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.
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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.
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Set the oven to broil and place the meatballs on the top rack under the broiler for about 2 minutes, until golden.
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Make sugar-free marinara sauce like this, or just heat store-bought marinara sauce on the stove or in the microwave.
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Place the zucchini noodles into a large bowl. Toss with 3/4 cup (96 g) of the marinara sauce.
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Place the zucchini spaghetti on plates and add meatballs, about 1 cup zoodles and 4 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.
Recipe Notes
Serving size: 1 cup zucchini spaghetti + 4 meatballs with sauce
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
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