Low Carb Spaghetti with Meatballs and Cheese

Indulge in the comforting flavors of classic Italian cuisine with a healthy twist in this Low Carb Spaghetti with Meatballs and Cheese. This recipe swaps traditional pasta for zucchini "zoodles," creating a carb-conscious base that’s both light and satisfying. Juicy, tender meatballs are crafted with a blend of ground beef, almond flour, Parmesan cheese, and savory seasonings, then simmered in a rich, low-carb marinara sauce. Topped with melty mozzarella and a sprinkle of fresh parsley, this dish delivers all the heartwarming goodness of spaghetti night without the guilt. Perfect for keto and low-carb lifestyles, it’s a quick and wholesome dinner option ready in under an hour that the whole family will love.

Nutriscore Rating: 56/100

Prep Time:25 mins

Cook Time:30 mins

Total Time:55 mins

Servings: 4

Ingredients

• 4 medium Zucchini
• 1 pound Ground beef (85% lean)
• 0.5 cup Grated Parmesan cheese
• 0.25 cup Almond flour
• 1 unit Large egg
• 1 teaspoon Garlic powder
• 1 teaspoon Onion powder
• 1.5 teaspoons Salt
• 0.5 teaspoon Black pepper
• 2 tablespoons Olive oil
• 1.5 cups Marinara sauce (low-carb or sugar-free)
• 1 cup Shredded mozzarella cheese
• 2 tablespoons Fresh parsley (optional, for garnish)

Directions

Step 1

Using a spiralizer, create zucchini noodles (zoodles) from the zucchini and set them aside. If you don’t have a spiralizer, use a vegetable peeler to create thin ribbons.

Step 2

In a large mixing bowl, combine the ground beef, grated Parmesan cheese, almond flour, egg, garlic powder, onion powder, 1 teaspoon of salt, and black pepper. Mix gently with your hands until just combined, being careful not to overwork the mixture.

Step 3

Form the mixture into small meatballs, about 1 inch in diameter. You should get approximately 16-18 meatballs.

Step 4

Heat 2 tablespoons of olive oil in a large skillet over medium heat. Once hot, add the meatballs in a single layer, making sure not to overcrowd the pan. Cook for 2-3 minutes per side, or until browned all over. (You may need to do this in batches.)

Step 5

Remove the browned meatballs from the skillet and set them aside. In the same skillet, add the marinara sauce and bring it to a gentle simmer.

Step 6

Return the meatballs to the skillet, spooning some sauce over the tops. Cover with a lid and let simmer for 15-20 minutes, or until the meatballs are cooked through.

Step 7

While the meatballs are simmering, heat another large skillet over medium heat. Lightly spray or grease the skillet, then add the zucchini noodles. Sauté the zoodles for 2-3 minutes, tossing frequently, until they are slightly tender but still firm (al dente). Season with the remaining 0.5 teaspoon of salt.

Step 8

To assemble, divide the zucchini noodles among serving plates. Top each plate with marinara sauce and meatballs. Sprinkle shredded mozzarella cheese over the top.

Step 9

Optionally, garnish with fresh parsley for added flavor and a pop of color. Serve immediately and enjoy!

Nutrition Facts

Serving size	(1509.4g)

Amount per serving	% Daily Value*
Calories	2154.7

Total Fat 151.5g	0%
Saturated Fat 57.6g	0%
Polyunsaturated Fat 3.2g
Cholesterol 611.4mg	0%
Sodium 12823.8mg	0%
Total Carbohydrate 72.8g	0%
Dietary Fiber 9.8g	0%
Total Sugars 55.7g
Protein 140.7g	0%

Vitamin D 69.1IU	0%
Calcium 1506.1mg	0%
Iron 13.7mg	0%
Potassium 2938.5mg	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: 61.5%

Protein: 25.4%

Carbs: 13.1%