Keto Spaghetti with Meatballs (Zoodles)

Keto Spaghetti with Meatballs (Zoodles)

A low-carb twist on the classic Italian comfort food.

Key Info

• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Total Time: 1 hour
• Servings: 4-5
• Difficulty: Easy-Medium
• Cost: $15-30
• Dietary: Keto, Low-carb, Gluten-free

Equipment Needed

Essential:

• Spiralizer or vegetable peeler
• Large mixing bowl
• Baking sheet
• Large skillet
• Oven with broiler function

Alternative Tools:

• Julienne peeler or mandoline
• Handheld spiralizer
• Stand mixer with spiralizer attachment

Ingredients

For the Meatballs:

• 1 lb (450g) ground beef (or pork/chicken mix)
• 1 large egg
• 1/2 cup (50g) grated Parmesan cheese
• 2 tsp Italian seasoning
• 2 cloves garlic, minced
• 1 tsp salt
• 1/2 tsp black pepper

For the Zoodles:

• 5 medium zucchini (about 2 lbs/900g)
• 2 tbsp olive oil
• Salt and pepper to taste

For the Sauce:

• 28 oz (800g) canned diced tomatoes (no sugar added)
• 3 cloves garlic, minced
• 1 tbsp Italian herbs
• Salt and pepper to taste

Method

1. Preheat oven to 375°F (190°C).
2. Make the Meatballs:
   • Mix all meatball ingredients in a large bowl.
   • Form into 16-20 golf ball-sized meatballs.
   • Place on lined baking sheet.
   • Bake for 20-25 minutes until golden brown.

3. Prepare Zoodles:
   • Spiralize zucchini into noodles.
   • Place in colander, sprinkle with salt.
   • Let stand 10 minutes to release excess water.
   • Pat dry with paper towels.
4. Make the Sauce:
   • Heat olive oil in large skillet.
   • Add garlic, cook until fragrant (30 seconds).
   • Add tomatoes and seasonings.
   • Simmer 15-20 minutes until thickened.

5. Cook Zoodles:
   • Heat oil in large skillet over medium-high heat.
   • Add zoodles.
   • Cook 2-3 minutes until just tender.
   • Don’t overcook!

Crucial Tips

• Salt zucchini noodles beforehand to prevent a watery dish.
• Don’t overcrowd meatballs while baking.
• Cook zoodles last minute to prevent sogginess.
• Use lean meat (80/20) for the best meatball texture.

Storage & Variations

Storage:

• Meatballs: 5 days refrigerated.
• Sauce: 1 week refrigerated.
• Zoodles: Best fresh, can store 2 days.

Variations:

• Swap ground beef for turkey or Italian sausage.
• Try yellow squash instead of zucchini.
• Add red pepper flakes for heat.
• Use different cheese combinations.

Common Mistakes to Avoid

• Overcooking zoodles (leads to mushiness).
• Skipping the salting step for zucchini.
• Making meatballs too large.
• Using wet ingredients without draining.

Nutrition Per Serving (4 servings)

• Calories: 450
• Protein: 35g
• Net Carbs: 8g
• Fat: 28g