Keto Meatballs with Zucchini Noodles
Flavorful, tender meatballs made without breadcrumbs, simmered in a rich, low-carb marinara sauce and served over fresh zucchini noodles. A delicious and satisfying keto-friendly meal for two.
Make the meatballs
In a large bowl, combine 1 pound ground beef, 1 large egg, 1/4 cup almond flour, 2 cloves minced garlic, 1/4 finely grated small onion, 1/2 teaspoon dried Italian seasoning, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Mix gently with your hands until all ingredients are just combined. Do not overmix. Roll the mixture into 12-14 meatballs, about 1 1/2 inches in size.
💡 Pro Tips:
- •Overmixing can make meatballs tough; mix just until combined.
- •Grating the onion finely helps it blend into the meatballs without large chunks.
Cook the meatballs
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the meatballs and cook for 5-7 minutes, turning them occasionally, until they are browned on all sides. You do not need to cook them through completely at this stage. Carefully drain any excess fat from the skillet.
💡 Pro Tips:
- •Browning the meatballs adds flavor and helps them hold their shape.
- •Do not overcrowd the skillet; cook in batches if needed.
Simmer the meatballs in sauce
Pour 2 cups low-carb marinara sauce over the browned meatballs in the skillet. Bring the sauce to a gentle simmer (cook gently just below boiling, with small bubbles). Reduce the heat to low, cover the skillet, and let the meatballs simmer for 15-20 minutes, or until they are cooked through and tender. Stir occasionally.
💡 Pro Tips:
- •Simmer means to cook gently just below boiling, with small bubbles.
- •Cooking slowly allows the meatballs to absorb the sauce's flavor.
Prepare zucchini noodles
While the meatballs are simmering, make the zucchini noodles. Use a spiralizer or a vegetable peeler to create long strands of noodles from the 2 medium zucchini. In a separate large pan or skillet, heat 1 teaspoon olive oil over medium heat. Add the zucchini noodles and cook for 2-3 minutes, tossing constantly, just until they are tender-crisp (cooked but still a little firm). Do not overcook, or they will become watery.
💡 Pro Tips:
- •Tender-crisp means the zucchini noodles are cooked but still have a slight bite.
- •Cooking zucchini noodles quickly prevents them from becoming soggy.
Serve
Divide the cooked zucchini noodles between two plates. Top each serving generously with the meatballs and marinara sauce. Garnish with 2 tablespoons chopped fresh basil before serving immediately.
💡 Pro Tips:
- •Serving immediately ensures the zucchini noodles remain tender-crisp.
- •Fresh basil adds a lovely aromatic finish.
- Large bowl (for meatballs)
- Large skillet
- Spiralizer or vegetable peeler
- Measuring cups
- Measuring spoons
- Knife and cutting board
- 💡Ensure your marinara sauce has no added sugar for a strict keto diet.
- 💡You can make the meatballs ahead of time and refrigerate them before cooking.
- 💡For a different flavor, a pinch of red pepper flakes can be added to the sauce for some heat.
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