Low Carb Spaghetti with Meatballs and Tomato Sauce

Satisfy your pasta cravings while staying on track with this Low Carb Spaghetti with Meatballs and Tomato Sauce, a wholesome twist on the classic Italian dish. Juicy, oven-baked meatballs crafted from a savory blend of ground beef, pork, almond flour, Parmesan, and Italian spices take center stage, while a rich, slow-simmered tomato sauce adds layers of flavor. Instead of traditional pasta, this recipe features tender zucchini noodles (zoodles) for a low-carb, gluten-free alternative that holds up beautifully to the robust sauce. Perfect for busy weeknights, this dish requires just 25 minutes of prep and delivers a hearty, comforting meal in under an hour. Garnish with fresh parsley and a sprinkle of Parmesan for the ultimate guilt-free indulgence. Whether you're following a keto, paleo, or gluten-free diet, this recipe is a must-add to your weekly meal rotation!

Nutriscore Rating: 71/100

Prep Time:25 mins

Cook Time:40 mins

Total Time:65 mins

Servings: 4

Ingredients

• 1 lb Ground beef (80% lean)
• 0.5 lb Ground pork
• 0.25 cup Almond flour
• 0.25 cup Parmesan cheese (grated)
• 1 Egg
• 2 cloves Minced garlic
• 1 tsp Onion powder
• 1 tsp Italian seasoning
• 2 tbsp Olive oil
• 28 oz Crushed tomatoes (canned, unsweetened)
• 2 tbsp Tomato paste (unsweetened)
• 1 tsp Dried oregano
• 1 tsp Dried basil
• 1.5 tsp Salt
• 0.5 tsp Black pepper
• 4 Zucchini (large, for noodles)
• 2 tbsp Fresh parsley (chopped, for garnish)

Directions

Step 1

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.

Step 2

In a large mixing bowl, combine ground beef, ground pork, almond flour, Parmesan cheese, egg, minced garlic, onion powder, Italian seasoning, 1 tsp salt, and 0.25 tsp black pepper. Mix until just combined, being careful not to overmix.

Step 3

Shape the mixture into approximately 16 meatballs (about 1 to 1.5 inches in diameter) and place them on the prepared baking sheet.

Step 4

Bake the meatballs in the preheated oven for 20 minutes, or until they are cooked through and browned on the outside.

Step 5

While the meatballs are baking, heat olive oil in a large skillet or saucepan over medium heat.

Step 6

Add crushed tomatoes, tomato paste, dried oregano, dried basil, 0.5 tsp salt, and 0.25 tsp black pepper to the skillet. Stir well to combine, bringing the sauce to a simmer. Reduce the heat to low and let it simmer gently for 15-20 minutes, stirring occasionally.

Step 7

Using a spiralizer or vegetable peeler, create zucchini noodles (zoodles) from the zucchini. Set them aside.

Step 8

Once the meatballs are cooked, transfer them to the tomato sauce, gently nestling them in. Let the meatballs simmer in the sauce for 10 minutes to absorb the flavors.

Step 9

In a separate skillet, lightly sauté the zucchini noodles in 1 tbsp olive oil over medium-high heat for 2-3 minutes, just until they are slightly tender but still firm (al dente). Avoid overcooking to prevent them from becoming mushy.

Step 10

To serve, divide the zucchini noodles among four plates, top with meatballs and tomato sauce, and garnish with fresh parsley and additional Parmesan cheese if desired.

Nutrition Facts

Serving size	(2473.3g)

Amount per serving	% Daily Value*
Calories	2904.6

Total Fat 207.5g	0%
Saturated Fat 71.8g	0%
Polyunsaturated Fat 4.4g
Cholesterol 760.8mg	0%
Sodium 6157.1mg	0%
Total Carbohydrate 80.8g	0%
Dietary Fiber 23.7g	0%
Total Sugars 48.1g
Protein 186.5g	0%

Vitamin D 76.1IU	0%
Calcium 1160.3mg	0%
Iron 23.0mg	0%
Potassium 4907.8mg	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: 63.6%

Protein: 25.4%

Carbs: 11.0%