Low Carb Spaghetti with Tomato Sauce and Meatballs

Satisfy your pasta cravings without the carbs with this flavorful Low Carb Spaghetti with Tomato Sauce and Meatballs. Featuring tender zucchini noodles as the perfect gluten-free alternative to traditional pasta, this dish is both healthy and satisfying. Juicy, perfectly-seasoned meatballs made with a blend of ground beef, almond flour, and Parmesan cheese are simmered in a rich, garlicky tomato sauce infused with aromatic herbs. Ready in just an hour, this low-carb comfort food is perfect for weeknight dinners or meal prep. Garnish with fresh parsley and extra Parmesan for a restaurant-quality finish that’s keto-friendly and jam-packed with flavor.

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 4 medium Zucchini (for noodles)
• 1 pound Ground beef (80% lean)
• 0.25 cup Almond flour
• 0.25 cup Parmesan cheese (grated)
• 1 large Egg
• 3 cloves Garlic (minced)
• 1 teaspoon Dried oregano
• 1 teaspoon Dried basil
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 tablespoons Olive oil
• 1.5 cups Tomato sauce (unsweetened, low-carb)
• 0.5 cup Onion (finely chopped)
• 0.25 cup Chicken broth (low-sodium)
• 0.25 teaspoon Crushed red pepper flakes (optional)
• 2 tablespoons Fresh parsley (chopped, for garnish)

Directions

Step 1

Prepare the zucchini noodles by spiralizing the zucchinis into thin, noodle-like strands using a spiralizer or julienne peeler. Set aside.

Step 2

In a mixing bowl, combine the ground beef, almond flour, Parmesan cheese, egg, 1 minced garlic clove, dried oregano, half of the salt, and half of the black pepper. Mix well until all ingredients are evenly incorporated.

Step 3

Form the meat mixture into 16 small meatballs, roughly 1 inch in diameter, and set them aside on a plate.

Step 4

Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the meatballs in batches, ensuring there is space between them, and cook for 3-4 minutes per side until browned all over and mostly cooked through. Remove the meatballs from the skillet and set aside.

Step 5

In the same skillet, add the remaining 1 tablespoon of olive oil. Add the chopped onion and sauté for about 3-4 minutes until softened. Add the remaining minced garlic and cook for an additional 30 seconds until fragrant.

Step 6

Pour the tomato sauce and chicken broth into the skillet with the onions and garlic. Stir to combine, then season with the dried basil, remaining salt, black pepper, and crushed red pepper flakes (if using). Simmer on low heat for 10 minutes.

Step 7

Return the meatballs to the skillet with the sauce, ensuring they are submerged. Cover and simmer for another 10 minutes to allow the meatballs to fully cook and absorb the flavors.

Step 8

While the meatballs are simmering, prepare the zucchini noodles. Heat a separate skillet over medium heat and sauté the zucchini noodles (with a pinch of salt, if desired) for 2-3 minutes until they are slightly softened but still hold their shape. Avoid overcooking to prevent sogginess.

Step 9

Divide the zucchini noodles among four plates. Top each plate with meatballs and tomato sauce.

Step 10

Garnish with chopped fresh parsley and additional grated Parmesan cheese, if desired. Serve immediately.

Nutrition Facts

Serving size	(1951.9g)

Amount per serving	% Daily Value*
Calories	2171.8

Total Fat 160.2g	0%
Saturated Fat 54.9g	0%
Polyunsaturated Fat 4.6g
Cholesterol 580.2mg	0%
Sodium 4681.3mg	0%
Total Carbohydrate 62.9g	0%
Dietary Fiber 19.2g	0%
Total Sugars 33.3g
Protein 126.9g	0%

Vitamin D 81.9IU	0%
Calcium 1049.3mg	0%
Iron 16.9mg	0%
Potassium 4723.0mg	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: 65.5%

Protein: 23.1%

Carbs: 11.4%