Zucchini noodles with meatballs is a delicious and healthier alternative to traditional pasta and meatballs. It’s a low-carb and gluten-free option that’s both tasty and nutritious.

Nutrition Information (per serving):

Calories: 402cal

Fat: 27g

Carbohydrates: 14g

Protein: 26g

Prep time: 20 minutes

Cook time: 30 minutes

Servings: 4

INGREDIENTS

1 lb. ground beef
½ cup almond flour
¼ cup grated parmesan cheese
1 egg
1 tsp garlic powder
½ tsp salt
¼ tsp black pepper
2 tbsp olive oil
2 cloves garlic, minced
½ onion, chopped
1 can (28 oz) crushed tomatoes
1 tsp dried oregano
Salt and pepper to taste
4 medium zucchinis, spiralized into
noodles
Chopped parsley for serving

DIRECTIONS

In a bowl, mix the ground beef with almond flour, parmesan cheese, egg, garlic powder, salt, and pepper until well combined.

Form the mixture into small meatballs.

Put the non-stick skillet over medium-high heat, and heat the olive oil.

Add meatballs and cook for 9-10 minutes.

Remove the meatballs from the skillet and set aside.

In the same skillet, add
the garlic and onion and sauté for 5 minutes.

Add the crushed tomatoes, oregano, salt, and pepper to the skillet and take to a simmer.

Reduce heat and let the sauce simmer for about 10-15 minutes.

While the sauce simmers, cook the zucchini noodles in the other skillet for 3-5 minutes.

To serve, top the zucchini noodles with tomato sauce and meatballs.

Garnish with chopped parsley.