Keto Spaghetti with Meatballs and Tomato Sauce

Indulge in a comforting classic with a low-carb twist by making this Keto Spaghetti with Meatballs and Tomato Sauce. Juicy, oven-baked meatballs made from a flavorful blend of ground beef, ground pork, Parmesan cheese, and almond flour are paired with tender zucchini noodles for a guilt-free alternative to traditional pasta. The homemade tomato sauce, simmered with aromatic garlic, onions, and fresh basil, delivers a rich and savory taste perfect for a keto-friendly meal. This easy-to-follow recipe is ready in just under an hour and boasts only real, wholesome ingredients with no added sugar, making it ideal for meal preppers, family dinners, or anyone seeking a satisfying low-carb Italian night. Garnish with extra Parmesan and basil for an irresistible, restaurant-quality serving!

Nutriscore Rating: 69/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 1 lb Ground beef (80/20 lean-to-fat ratio)
• 0.5 lb Ground pork
• 0.5 cup Parmesan cheese, grated
• 0.25 cup Almond flour
• 1 large Egg
• 2 cloves Garlic, minced
• 2 tsp Italian seasoning
• 1.5 tsp Salt
• 1 tsp Black pepper
• 2 tbsp Olive oil
• 4 medium Zucchini (for noodles)
• 1 28 oz can Canned crushed tomatoes (unsweetened, no added sugar)
• 1 tbsp Tomato paste
• 0.5 cup Onion, finely chopped
• 0.5 tsp Red pepper flakes (optional)
• 2 tbsp Fresh basil, chopped
• 1 tsp Erythritol sweetener (optional)

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, ground pork, Parmesan cheese, almond flour, egg, minced garlic, Italian seasoning, 1 tsp of salt, and 1/2 tsp of black pepper. Mix until well combined but do not overwork the mixture.

Step 3

Form the mixture into approximately 20 golf-ball-sized meatballs and place them on the prepared baking sheet.

Step 4

Bake the meatballs for 18-20 minutes, or until they are browned and cooked through.

Step 5

While the meatballs bake, heat 1 tbsp of olive oil in a large skillet over medium heat. Add the finely chopped onion and sauté for 3-4 minutes until softened.

Step 6

Stir in the canned crushed tomatoes, tomato paste, 1/2 tsp of salt, 1/2 tsp of black pepper, and red pepper flakes (if using). Simmer the sauce on low heat for 15-20 minutes, stirring occasionally.

Step 7

Taste the sauce and add erythritol sweetener if needed to balance acidity. Stir in fresh basil at the end and remove from heat.

Step 8

To prepare the zucchini noodles, spiralize the zucchinis into thin noodle-like shapes. Heat the remaining 1 tbsp of olive oil in a large skillet over medium-high heat. Add the zucchini noodles and sauté for 2-3 minutes until just tender. Do not overcook to avoid sogginess.

Step 9

Serve by placing the zucchini noodles on a plate, topping with meatballs, and ladling tomato sauce over the top.

Step 10

Garnish with additional Parmesan cheese and fresh basil, if desired. Enjoy!

Nutrition Facts

Serving size	(1798.9g)

Amount per serving	% Daily Value*
Calories	2690.3

Total Fat 202.1g	0%
Saturated Fat 69.7g	0%
Polyunsaturated Fat 4.6g
Cholesterol 776.7mg	0%
Sodium 4887.0mg	0%
Total Carbohydrate 50.3g	0%
Dietary Fiber 14.9g	0%
Total Sugars 24.9g
Protein 175.0g	0%

Vitamin D 81.9IU	0%
Calcium 880.4mg	0%
Iron 19.3mg	0%
Potassium 3403.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 66.9%

Protein: 25.7%

Carbs: 7.4%