Keto Spaghetti with Meatballs
Satisfy your Italian cravings while staying low-carb with this delightful Keto Spaghetti with Meatballs recipe! Juicy, oven-baked meatballs are made with a blend of ground beef, almond flour, Parmesan cheese, and Italian seasoning for a flavor-packed keto-friendly twist. Paired with tender zucchini noodles—spiralized to perfection—and a rich, low-carb marinara sauce, this dish offers the comforting taste of classic spaghetti without the carb overload. Ready in just 50 minutes, this quick and healthy dinner is perfect for busy weeknights or meal prep. Garnish with fresh basil for an aromatic touch, and enjoy an indulgent meal guilt-free. Perfect for anyone following a keto or low-carb lifestyle, this recipe is sure to become a new family favorite!
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Ingredients
- 1 lb Ground beef (80% lean)
- 0.25 cup Almond flour
- 0.25 cup Grated Parmesan cheese
- 1 large Egg
- 2 cloves Garlic, minced
- 1 tsp Italian seasoning
- 0.5 tsp Salt
- 0.25 tsp Black pepper
- 4 none Zucchini (medium)
- 2 tbsp Olive oil
- 2 cups Low-carb marinara sauce
- 2 tbsp Fresh basil (optional, for garnish)
Directions
Step 1
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Step 2
In a large mixing bowl, combine the ground beef, almond flour, Parmesan cheese, egg, minced garlic, Italian seasoning, salt, and black pepper. Mix with your hands until well combined.
Step 3
Form the mixture into 16 evenly-sized meatballs, about 1.5 inches in diameter, and place them on the prepared baking sheet.
Step 4
Bake the meatballs in the preheated oven for 15-18 minutes, or until fully cooked and no longer pink in the center.
Step 5
While the meatballs cook, prepare the zucchini noodles using a spiralizer or julienne peeler. Set the zucchini noodles aside.
Step 6
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the zucchini noodles and sauté for 2-3 minutes, or until just tender. Be careful not to overcook to avoid soggy noodles.
Step 7
Remove the zucchini noodles from the skillet and set aside. Add the remaining 1 tablespoon of olive oil to the skillet and pour in the low-carb marinara sauce. Heat the sauce over medium heat until warmed through.
Step 8
Add the cooked meatballs to the marinara sauce, ensuring they are coated evenly. Simmer for 5 minutes to allow the flavors to meld.
Step 9
Divide the zucchini noodles among 4 plates and top each with meatballs and marinara sauce. Garnish with fresh basil, if desired.
Step 10
Serve immediately and enjoy your delicious Keto Spaghetti with Meatballs!
Nutrition Facts
| Serving size | (1854.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2055.1 |
| Total Fat 156.2g | 0% |
| Saturated Fat 48.9g | 0% |
| Polyunsaturated Fat 4.6g | |
| Cholesterol 552.6mg | 0% |
| Sodium 3501.1mg | 0% |
| Total Carbohydrate 55.8g | 0% |
| Dietary Fiber 18.9g | 0% |
| Total Sugars 35.8g | |
| Protein 113.9g | 0% |
| Vitamin D 81.9IU | 0% |
| Calcium 613.0mg | 0% |
| Iron 18.5mg | 0% |
| Potassium 4398.1mg | 0% |
Source of Calories