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Keto Zucchini Noodle Meatballs - A Light, Comforting Low-Carb Favorite

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • For the meatballs:
  • 1 lb (450 g) ground beef (80/20 is ideal) or a beef/pork mix
  • 1/3 cup finely grated Parmesan cheese
  • 1/4 cup almond flour
  • 1 large egg
  • 2 cloves garlic, minced
  • 2 tbsp chopped fresh parsley (or 1 tsp dried)
  • 1 tsp Italian seasoning
  • 1/2 tsp onion powder
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 1–2 tbsp olive oil (if pan-searing)
  • For the sauce:
  • 2 cups sugar-free marinara sauce (check labels)
  • 1 tbsp olive oil
  • 2 cloves garlic, minced
  • 1/4 tsp red pepper flakes (optional)
  • Salt and pepper to taste
  • For the zucchini noodles:
  • 3 medium zucchinis, spiralized
  • 1 tbsp olive oil or butter
  • Pinch of salt
  • Finishing touches:
  • Fresh basil or parsley, chopped
  • Extra grated Parmesan
  • Lemon zest (optional, for brightness)

Method
 

  1. Prep the zucchini noodles. Spiralize the zucchinis and spread the noodles on a clean towel. Lightly salt and let them sit for 10 minutes to draw out moisture. Pat dry to prevent sogginess later.
  2. Mix the meatballs. In a bowl, combine ground meat, Parmesan, almond flour, egg, garlic, parsley, Italian seasoning, onion powder, salt, and pepper. Mix gently with your hands until just combined. Don’t overmix, or the meatballs will be dense.
  3. Shape and rest. Roll into 1.5-inch meatballs. Place on a plate and let them rest 5–10 minutes. This helps them hold together when cooking.
  4. Cook the meatballs. Choose your method: Pan-sear: Heat olive oil in a large skillet over medium-high. Brown meatballs on all sides, 6–8 minutes. Lower heat to medium, cover, and cook until done, about 5 more minutes.
  5. Bake: Preheat to 400°F (200°C). Place meatballs on a parchment-lined sheet and bake 15–18 minutes, or until cooked through.
  6. Warm the sauce. In a saucepan, heat olive oil over medium. Add garlic and red pepper flakes; cook 30 seconds until fragrant. Stir in marinara, season with salt and pepper, and simmer 5–8 minutes. If you baked the meatballs, slide them into the sauce to coat.
  7. Sauté the zucchini noodles. In a large skillet, heat olive oil or butter over medium. Add zoodles and cook 1–2 minutes, tossing gently until just tender. Season with a pinch of salt. Do not overcook—they soften quickly.
  8. Plate and finish. Divide zucchini noodles into bowls, top with meatballs and sauce, and finish with fresh basil, extra Parmesan, and a touch of lemon zest if you like.