Easy Keto Spaghetti and Meatballs

American · Winter · 60 min · Serves 4 · By The Lesapor Kitchen

This keto-friendly version of spaghetti and meatballs is perfect for a cozy family dinner. With zucchini noodles replacing traditional pasta, it's a healthy twist on the classic dish that everyone will love.

Ingredients

• 1 pound ground beef
• 1/2 cup grated Parmesan cheese
• 1/4 cup almond flour
• 1 large egg
• 2 cloves garlic, minced
• 2 tablespoons fresh parsley, chopped
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons olive oil
• 2 cups marinara sauce
• 4 medium zucchinis, spiralized
• Flaky sea salt, to taste

Method

1. In a large bowl, combine the ground beef, Parmesan cheese, almond flour, egg, minced garlic, parsley, salt, and black pepper. Mix until well combined.
2. Form the mixture into 16 small meatballs.
3. Heat the olive oil in a large skillet over medium heat. Add the meatballs and cook until browned on all sides, about 8-10 minutes.
4. Pour the marinara sauce over the meatballs. Cover and let simmer on low heat for 20 minutes, until the meatballs are cooked through.
5. While the meatballs are cooking, bring a pot of water to a boil. Add the spiralized zucchini and blanch for 1 minute. Drain and set aside.
6. Serve the meatballs and marinara sauce over the zucchini noodles. Season with flaky sea salt to taste.