Description
Low-carb Meatballs with Zoodles features flavorful beef and turkey meatballs baked with herbs and Parmesan, served over zucchini noodles with marinara sauce. A healthy, low-carb twist on a classic pasta dish.
Ingredients
Scale
- ½ pound ground beef
- 1/3 pound ground turkey
- 3 tablespoons Parmesan cheese, grated
- ½ teaspoon dried rosemary
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- ½ teaspoon dried sage
- Salt and pepper to taste
- 2 shallots, minced
- 1 egg yolk
- 1 tablespoon cream
- 1 ½ tablespoons almond flour
- 1 ½ cups marinara sauce
- 6 medium zucchini, spiralized
- 4 tablespoons Parmesan cheese, grated
Instructions
- Preheat oven to 375°F (190°C).
- In a large bowl, combine ground beef, ground turkey, 3 tablespoons Parmesan, rosemary, basil, oregano, sage, salt, pepper, shallots, egg yolk, cream, and almond flour. Mix until well combined.
- Form mixture into small meatballs and place on a greased baking sheet.
- Bake for 20–25 minutes, until meatballs are cooked through and lightly browned.
- While meatballs bake, heat marinara sauce in a large skillet over medium heat.
- Add baked meatballs to the sauce and simmer for 5 minutes.
- In a separate skillet, lightly sauté spiralized zucchini for 2–3 minutes until tender-crisp.
- Serve meatballs and sauce over zoodles and sprinkle with 4 tablespoons Parmesan cheese.
Notes
- Do not overcook zucchini noodles to keep them from becoming soggy.
- Almond flour helps bind the meatballs and keeps them low-carb.
- Fresh herbs can be substituted for dried herbs if preferred.
- Meatballs can be prepared ahead and frozen for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking + Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 6g
- Sodium: 520mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 95mg