Keto Spaghetti with Tomato Sauce and Meatballs

Indulge in a low-carb twist on a classic comfort food with this Keto Spaghetti with Tomato Sauce and Meatballs. Juicy, oven-baked meatballs made from a flavorful blend of ground pork and beef are perfectly seasoned with parmesan, almond flour, and herbs for a tender, protein-rich bite. They're simmered in a robust, homemade tomato sauce crafted with garlic, crushed tomatoes, and a hint of oregano and basil. Served over a bed of lightly sautéed zucchini noodles (zoodles), this keto-friendly dish delivers all the richness of traditional spaghetti without the carbs. Quick to prepare in under an hour and bursting with Italian-inspired flavors, it's a wholesome meal that's satisfying, gluten-free, and perfect for weeknight dinners or meal prepping. Garnish with fresh parsley and basil for an irresistibly vibrant finish!

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:35 mins

Total Time:55 mins

Servings: 4

Ingredients

• 500 g ground beef (80% lean)
• 250 g ground pork
• 30 g almond flour
• 50 g parmesan cheese (finely grated)
• 1 large egg
• 3 cloves garlic (minced)
• 1 tsp onion powder
• 1 tsp dried oregano
• 1 tsp dried basil
• 1 tsp salt
• 0.5 tsp black pepper
• 2 tbsp olive oil
• 400 g crushed tomatoes (unsweetened, canned)
• 2 tbsp tomato paste
• 120 ml chicken broth (or water)
• 600 g zucchini (spiralized into noodles)
• 2 tbsp fresh parsley (chopped)
• 5 leaves fresh basil (optional, for garnish)

Directions

Step 1

Preheat the oven to 200°C (400°F). Line a baking sheet with parchment paper.

Step 2

In a large mixing bowl, combine the ground beef, ground pork, almond flour, parmesan cheese, egg, half of the minced garlic, onion powder, dried oregano, dried basil, salt, and black pepper. Mix until fully combined.

Step 3

Using your hands, form the mixture into approximately 20 small meatballs and place them on the prepared baking sheet.

Step 4

Bake the meatballs in the preheated oven for 18–20 minutes or until they are fully cooked and browned on the outside.

Step 5

While the meatballs bake, heat olive oil in a large skillet over medium heat.

Step 6

Add the remaining minced garlic to the skillet and sauté for 1 minute until fragrant.

Step 7

Stir in the crushed tomatoes, tomato paste, chicken broth, dried oregano, and dried basil. Simmer the sauce on low heat for 10–12 minutes, stirring occasionally, until slightly thickened.

Step 8

Taste the sauce and adjust seasoning with additional salt and black pepper, if needed.

Step 9

In another large skillet, lightly sauté the spiralized zucchini (zoodles) in 1 tablespoon of olive oil over medium heat for 2–3 minutes, just until slightly softened. Avoid overcooking to prevent the zoodles from becoming mushy.

Step 10

Add the cooked meatballs to the tomato sauce and simmer for an additional 5 minutes, allowing the flavors to meld.

Step 11

To serve, divide the zucchini noodles evenly among four plates, top with the meatballs and tomato sauce, and garnish with fresh parsley and basil leaves, if desired.

Nutrition Facts

Serving size	(2098.5g)

Amount per serving	% Daily Value*
Calories	2994.6

Total Fat 221.8g	0%
Saturated Fat 76.3g	0%
Polyunsaturated Fat 4.6g
Cholesterol 819.7mg	0%
Sodium 4729.2mg	0%
Total Carbohydrate 59.3g	0%
Dietary Fiber 17.2g	0%
Total Sugars 30.0g
Protein 194.5g	0%

Vitamin D 104.7IU	0%
Calcium 1015.1mg	0%
Iron 21.6mg	0%
Potassium 4049.1mg	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: 66.3%

Protein: 25.8%

Carbs: 7.9%