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Zucchini Noodles with Meatballs and Tomato Sauce

Zucchini Noodles with Meatballs and Tomato Sauce - a healthy low carb, gluten free "pasta" dinner. Made with a homemade or jarred marinara sauce and spiralized zoodles.

Course Main Course
Cuisine Italian
Keyword 30 minute dinner recipe, low carb, zoodles, zucchini noodles
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 6 servings
Calories 288 kcal
Author Kelly

Ingredients

  • olive oil , for frying

FOR THE MEATBALLS: (use frozen or premade if preferred):

  • 3/4 pounds ground beef chuck
  • 1/2 pound ground turkey
  • 1/4 cup grated Parmesan cheese
  • 1 teaspoon Italian seasoning
  • salt and pepper to taste
  • 1 large egg lightly beaten
  • 1/4 onion minced
  • 2 garlic cloves minced
  • 2 Tablespoons almond flour or use gluten free bread crumbs for non low carb
  • 1 Tablespoon chopped fresh parsley

FOR THE TOMATO SAUCE (can also use jarred marinara sauce):

  • 1 medium onion finely chopped
  • 2 carrots peeled and diced
  • 3 cloves garlic finely chopped
  • Salt and pepper to taste
  • 3 tablespoons tomato paste
  • 1 (14 ounce) can diced tomatoes (Italian or fire-roasted)
  • 1 (28-ounce) can crushed tomatoes
  • 1 cup low sodium beef broth
  • 1 teaspoon dried oregano
  • 1 bay leaf
  • 3/4 teaspoon dried basil
  • 5-6 medium zucchini about 2 1/4 pounds total, spiralized into noodles using a spiralizer or vegetable peeler
  • chopped parsley for serving
  • grated Parmesan cheese for serving

Instructions

FOR THE MEATBALLS:

  1. 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.

  2. Using your hands, form into round 1.5" meatballs.

TO COOK ON THE STOVE:

  1. 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:

  1. 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:

  1. Spiralize zucchini using a spiralizer or vegetable peeler into noodles. At this point, you can divide into bowls if serving raw.
  2. 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:

  1. Transfer to bowls and spoon sauce and meatballs over zucchini noodles. Sprinkle with freshly chopped parsley and Parmesan cheese, if desired.

Recipe Video

Nutrition Facts
Zucchini Noodles with Meatballs and Tomato Sauce
Amount Per Serving (1 serving)
Calories 288 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 5g25%
Carbohydrates 12g4%
Fiber 4g16%
Sugar 6g7%
Protein 25g50%
* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.