Low Carb Penne Pasta with Meatballs
Satisfy your pasta cravings without the carbs with this flavorful Low Carb Penne Pasta with Meatballs recipe! Juicy, tender meatballs made from ground beef, almond flour, and parmesan cheese are simmered in a rich, herb-infused tomato sauce before being served atop perfectly tender zucchini noodles. This keto-friendly twist on a classic comfort food is packed with bold flavors from garlic, onions, dried oregano, and fresh basil, making it a perfect low-carb dinner option for pasta lovers. Ready in just one hour, this recipe is ideal for a weeknight meal that's guilt-free, gluten-free, and full of wholesome ingredients. Garnish with extra basil for a fresh finish, and enjoy a satisfying dish that proves you don’t need traditional pasta to experience a plate of perfection!
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Ingredients
- 500 grams ground beef
- 50 grams parmesan cheese, grated
- 30 grams almond flour
- 1 large egg
- 3 units garlic cloves, minced
- 1 medium onion, finely chopped
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 4 large zucchini
- 2 tablespoons olive oil
- 400 grams crushed tomatoes
- 10 units fresh basil leaves, torn
Directions
Step 1
In a large mixing bowl, combine ground beef, grated parmesan, almond flour, egg, 1 minced garlic clove, oregano, and a pinch of salt and pepper. Mix until well incorporated.
Step 2
Form the mixture into golf ball-sized meatballs, adjusting the size to your preference, and set aside.
Step 3
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the meatballs and cook until browned on all sides, about 8-10 minutes. You may need to do this in batches. Transfer cooked meatballs to a plate and set aside.
Step 4
In the same skillet, add the remaining olive oil and sauté the onions until softened, about 5 minutes. Stir in the remaining minced garlic and cook for another minute.
Step 5
Add the crushed tomatoes, dried basil, additional salt, and pepper to the skillet. Bring to a simmer and cook for 10 minutes to allow the flavors to meld.
Step 6
Return the meatballs to the skillet, cover, and simmer for another 10 minutes until the meatballs are cooked through.
Step 7
While the meatballs are simmering, prepare the zucchini noodles using a spiralizer or a vegetable peeler, slicing the zucchini lengthwise into thin strips.
Step 8
Blanch the zucchini noodles in boiling water for 1-2 minutes until just tender, then drain well.
Step 9
To serve, divide the zucchini pasta among 4 plates, top with meatballs and sauce, and garnish with torn fresh basil leaves.
Nutrition Facts
| Serving size | (2195.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2326.3 |
| Total Fat 158.2g | 0% |
| Saturated Fat 53.6g | 0% |
| Polyunsaturated Fat 5.4g | |
| Cholesterol 601.4mg | 0% |
| Sodium 13166.9mg | 0% |
| Total Carbohydrate 114.5g | 0% |
| Dietary Fiber 19.2g | 0% |
| Total Sugars 86.9g | |
| Protein 132.6g | 0% |
| Vitamin D 53.8IU | 0% |
| Calcium 973.8mg | 0% |
| Iron 17.1mg | 0% |
| Potassium 4502.8mg | 0% |
Source of Calories