FOR THE MEATBALLS: (use frozen or premade if preferred)
3/4poundsground beef chuck
1/2poundground turkey
1/4cupgrated Parmesan cheese
1teaspoonItalian seasoning
salt and pepper to taste
1large egg lightly beaten
1/4onion minced
2garlic cloves minced
2tablespoonsalmond flour or use gluten free bread crumbs for non low carb
1tablespoonchopped fresh parsley
FOR THE TOMATO SAUCE (can also use jarred marinara sauce).
1medium onion finely chopped
2carrots peeled and diced
3clovesgarlic finely chopped
Salt and pepper to taste
3tablespoonstomato paste
1can diced tomatoesItalian or fire-roasted
1cans crushed tomatoes
1cuplow sodium beef broth
1teaspoondried oregano
1bay leaf
3/4teaspoondried basil
5-6medium zucchini about 2 1/4 pounds totalspiralized into noodles using a spiralizer or vegetable peeler
chopped parsley for serving
grated Parmesan cheese for serving
Instructions
FOR THE MEATBALLS:
Combine the ground beef, turkey, cheese, Italian seasoning, salt, pepper, onion and garlic together. Stir in egg, almond flour and parsley until just combined. Do not overmix.
Using your hands, form into round 1.5" meatballs.
TO COOK ON THE STOVE:
Heat 2-3 tablespoons oil in a large 12" skillet on medium heat. Add the meatballs in a single layer and cook for 8-10 minutes, browning on all sides. Transfer to paper-lined plate and repeat, if necessary with remaining meatballs.
TO COOK IN THE OVEN: Preheat oven to 415 F. Place the meatballs on a large baking sheet lined with parchment paper, in a single row. Bake for 15-20 minutes, or until cooked through.
FOR THE TOMATO SAUCE:
Discard oil and wipe down the same skillet. Heat 2 teaspoons olive oil on medium high heat. Add onions, carrots and garlic and cook until softened and fragrant. Season with salt and pepper. Add tomato paste and cook for 30 seconds. Add the tomatoes, broth, oregano and bay leaf. Bring to a boil and simmer gently until sauce thickens, about 20 minutes. Stir in basil and adjust seasonings as needed. Add the cooked meatballs and simmer, until heated through.
TO MAKE THE ZUCCHINI NOODLES:
Spiralize zucchini using a spiralizer or vegetable peeler into noodles. At this point, you can divide into bowls if serving raw.
To cook zoodles, lightly oil a pan over medium high heat. Add zucchini and saute for 1-2 minutes or slightly softened but still tender. Do not overcook.
TO ASSEMBLE:
Transfer to bowls and spoon sauce and meatballs over zucchini noodles. Sprinkle with freshly chopped parsley and Parmesan cheese, if desired.
Nutrition Facts
Zoodles with Meatballs
Amount Per Serving (1 g)
Calories 288Calories from Fat 135
% Daily Value*
Total Fat 15g23%
Saturated Fat 8g40%
Total Carbohydrates 12g4%
Dietary Fiber 6g24%
Protein 25g50%
* Percent Daily Values are based on a 2000 calorie diet.