Low Carb “Spaghetti” and Meatballs
Low Carb Meatballs 
You know what?! I don’t actually have anything against carbs! They’re an important and VERY delicious part of my everyday life. I feel much better when I include them regularly, and I need them for energy. However, sometimes I FEEL like a “lighter” meal, or maybe I’ll have already eaten my carbs for the day, and decide to “go easy” with my evening meal.
Whatever YOUR reason is for wanting a lower carb meal – THIS meatball recipe hits the spot! These meatballs are SO flavorful and contain no grains. Super satisfying and filling too!
Rachel’s Tips:
Are Super Soggy-Wet Zoodles always messing up your meals?
Here’s how to prevent that from happening.
Place your zoodles in a colander.
Lightly sprinkle salt on your “zoodles” then set aside for 15 minutes.
Blot your zucchini noodles of excess moisture with paper towels. The salt should have drawn out a bit of water from them, so gently pat them dry.
Be sure to use YOUR favorite marinara sauce or good quality crushed tomatoes, because that’s where this dish gets a lot of its flavor!
When shopping for store-bought sauce:
I like to make sure the marinara has no added sugar (tomatoes naturally contain sugar, but there shouldn’t be sugar on the ingredients list.)
The marinara sauce should contain just a few simple ingredients such as tomatoes, garlic, and herbs.
Try this with Rachel’s Homemade Marinara Sauce
Cheese please:
Instead of buying pre-shredded cheese, I like to find a block of grass-fed cheese ON SALE and shred it myself….or better yet enlist one of the kids for this duty.
Many pre-shredded varieties are coated in very strange things (anti-caking & clumping garbage) that actually interfere with the natural texture and melting quality.
6 servings
Ingredients:
- 1-1/2 lbs lean ground beef
- 2/3 cup grated Parmesan cheese
- 2/3 cup almond flour
- 2 Tbsps freshly minced parsley
- 2 large eggs
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp celery salt
- 1/4 tsp cayenne pepper
- 2 tsps Italian seasoning
- 1 x 15 oz cup marinara sauce
- 1/2 cup shredded mozzarella cheese
- avocado oil
Serving Suggestions:
- zoodles, or spaghetti squash
Instructions:
Preheat your oven to 350 degrees f. and line a large tray with parchment paper.
In a large bowl, add the meat together with the parmesan, almond flour, parsley, eggs, and seasonings.
Stir thoroughly to combine.
Take a spoonful of your mixture and form it into a meatball; Place it on your prepared tray. Repeat with the remaining meat mixture.
Spray or brush meatballs lightly with avocado oil.
Bake for 20 minutes, or until meatballs are cooked through.
Drizzle the meatballs with marinara sauce and sprinkle with the mozzarella cheese.
Return to the oven and bake for another 10 minutes, or until the sauce is bubbly and the cheese is melty.
Garnish with fresh chopped parsley.
Serve over: zoodles, or spaghetti squash
Enjoy!
Rachel
Ingredients
- 1-1/2 lbs lean ground beef
- 2/3 cup grated Parmesan cheese
- 2/3 cup almond flour
- 2 Tbsps freshly minced parsley
- 2 large eggs
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp celery salt
- 1/4 tsp cayenne pepper
- 2 tsps Italian seasoning
- 1 x 15 oz cup marinara sauce
- 1/2 cup shredded mozzarella cheese
- avocado oil
Serving Suggestions:
- zoodles, or spaghetti squash
Instructions
- Preheat your oven to 350 degrees f. and line a large tray with parchment paper.
- In a large bowl, add the meat together with the parmesan, almond flour, parsley, eggs, and seasonings.
- Stir thoroughly to combine.
- Take a spoonful of your mixture and form it into a meatball; Place it on your prepared
- tray. Repeat with the remaining meat mixture.
- Spray or brush meatballs lightly with avocado oil.
- Bake for 20 minutes, or until meatballs are cooked through.
- Drizzle the meatballs with marinara sauce and sprinkle with the mozzarella cheese.
- Return to the oven and bake for another 10 minutes, or until the sauce is bubbly and the cheese is melty.
- Garnish with fresh chopped parsley.
- Serve over: zoodles, or spaghetti squash
- Enjoy!
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