Low-Carb Meatballs with Zoodles

Looking for a comforting, hearty meal that won’t derail your low-carb lifestyle? These Low-Carb Meatballs with Zoodles are exactly what you need. Tender, flavorful meatballs meet fresh, lightly sautéed zucchini noodles, all coated in a rich, garlicky marinara sauce and topped with a sprinkle of Parmesan. It’s indulgent without the guilt, and packed with flavor that will have everyone at the table asking for seconds.

The beauty of this dish is in its simplicity: fresh herbs, Parmesan, and a touch of almond flour keep the meatballs moist and perfectly seasoned, while zoodles bring a fresh, light twist on classic pasta. It’s elegant enough for a dinner party but easy enough for a weeknight dinner. Trust me—you’re going to love this one.

Why You’ll Love This Recipe

Low-Carb Friendly

Skip the pasta and keep it light without sacrificing flavor.

Hearty and Filling

Ground beef and turkey meatballs are protein-packed and satisfying.

Flavorful

Fresh herbs, Parmesan, and a garlicky marinara sauce create depth and richness.

Quick and Easy

From prep to plate in under 45 minutes, perfect for busy weeknights.

Family-Friendly

A kid-friendly twist on spaghetti and meatballs that adults also adore.

Recipe Origin

This dish is inspired by classic Italian-American spaghetti and meatballs, reimagined for a low-carb lifestyle. Using zucchini noodles instead of pasta keeps it light while still delivering all the familiar comforting flavors.

Kitchen Tools You’ll Need

• Large mixing bowl
• Baking sheet or skillet
• Spiralizer (for the zucchini)
• Measuring spoons
• Wooden spoon or spatula
• Skillet for sautéing zoodles

Ingredients in Low-Carb Meatballs with Zoodles

Ground Beef & Ground Turkey

The protein-packed base of the meatballs, providing rich flavor and hearty texture.

Parmesan Cheese

Adds savory depth and helps bind the meatballs together.

Dried Herbs

Rosemary, basil, oregano, and sage create an aromatic Italian flavor profile.

Shallots

Minced shallots bring sweetness and subtle onion flavor.

Egg Yolk & Cream

Keep the meatballs tender, moist, and perfectly textured.

Almond Flour

A low-carb binder that holds the meatballs together without traditional breadcrumbs.

Marinara Sauce

Rich, tomato-forward, and slightly tangy, it ties the meatballs and zoodles together.

Zucchini (Spiralized)

Fresh and crisp, these “zoodles” replace traditional pasta with a light, low-carb alternative.

Extra Parmesan

A final sprinkle for serving adds extra cheesy goodness.

(Note: the full ingredient list with measurements is provided in the recipe card directly below.)

Instructions

Preheat and Prep

Preheat your oven to 400°F (200°C) if baking the meatballs.

Make the Meatballs

In a large mixing bowl, combine ground beef, ground turkey, Parmesan, dried herbs, minced shallots, egg yolk, cream, almond flour, and a pinch of salt and pepper. Mix gently until just combined.

Form and Cook

Shape the mixture into small, even-sized meatballs. Bake on a lined sheet for 18–20 minutes or cook in a lightly oiled skillet until browned and cooked through.

Heat the Sauce

Warm the marinara sauce in a saucepan over medium heat. Once the meatballs are done, gently toss them in the sauce to coat.

Prepare the Zoodles

Spiralize the zucchini and sauté in a separate skillet with a drizzle of olive oil for 2–3 minutes until slightly tender but still crisp.

Combine and Serve

Serve the meatballs over a bed of zoodles, spooning extra sauce over the top. Sprinkle with remaining Parmesan cheese before serving.

Nutrition Facts

Servings: 4
Calories per serving: ~350–400 (varies with meat choice)
Prep Time: 15 minutes
Cook Time: 25–30 minutes
Total Time: About 40–45 minutes

How to Serve Low-Carb Meatballs with Zoodles

• As a Complete Meal: Pair with a side salad or garlic roasted veggies.
• Extra Flavor: Garnish with fresh basil or parsley.
• For Meal Prep: Store meatballs and sauce separately from zoodles to avoid sogginess.
• Optional Add-Ons: Top with a dollop of ricotta or shredded mozzarella for extra indulgence.

Make-Ahead and Storage Tips

• Prep Ahead: Meatballs can be formed ahead of time and refrigerated for up to 24 hours before cooking.
• Storage: Keep leftovers in an airtight container in the fridge for up to 3 days.
• Reheat: Warm meatballs and sauce gently on the stovetop; sauté fresh zoodles separately before serving.

Variations to Try

• Spicy Twist: Add crushed red pepper flakes to the meatball mixture.
• Vegetarian Version: Swap meatballs for seasoned veggie balls or chickpea-based balls.
• Different Proteins: Use chicken or pork instead of beef and turkey.
• Cheesy Variation: Mix mozzarella or goat cheese inside the meatballs for a gooey center.
• Pasta Option: Serve over traditional spaghetti if you’re not going low-carb.

Additional Tips

• Don’t Overmix: Overworking the meat can make meatballs tough—mix gently.
• Uniform Size: Make meatballs the same size to ensure even cooking.
• Zoodles Texture: Cook briefly to avoid soggy noodles.
• Sauce First: Heat the sauce while the meatballs cook for efficiency.

FAQ Section

Q1: Can I freeze these meatballs?
A1: Yes, freeze cooked meatballs in an airtight container for up to 3 months.

Q2: Can I use pre-made zoodles?
A2: Yes, just sauté briefly before serving.

Q3: Can I bake the meatballs instead of pan-frying?
A3: Absolutely, baking at 400°F for 18–20 minutes works perfectly.

Q4: Can I omit the almond flour?
A4: You can, but the meatballs may be slightly less firm.

Q5: Can I make this dairy-free?
A5: Substitute Parmesan with nutritional yeast and use a non-dairy cream.

Q6: Can I use all ground beef instead of a mix?
A6: Yes, the texture will be slightly richer, but still delicious.

Q7: How long do zoodles last?
A7: Spiralized zucchini is best fresh but can be stored in the fridge for 1–2 days.

Q8: Can I add extra vegetables to the sauce?
A8: Yes! Mushrooms, spinach, or bell peppers work beautifully.

Q9: Can this be made in advance for meal prep?
A9: Yes, keep meatballs and sauce separate from zoodles until ready to eat.

Q10: Can I use store-bought marinara?
A10: Yes, just choose a sauce you love; homemade works too.

Conclusion

These Low-Carb Meatballs with Zoodles are proof that healthy can be hearty and flavorful. Tender meatballs, vibrant zoodles, and savory marinara make a dish that feels indulgent but keeps carbs low. Quick to prepare, easy to serve, and completely satisfying, it’s a weeknight winner you’ll want to make again and again.

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