A Comfort Food Classic Made Low-Carb

Who says comfort food can’t be keto-friendly? This recipe for Keto Beef Meatballs with Zoodles takes a beloved classic—spaghetti and meatballs—and gives it a low-carb makeover. The result? A dish that’s just as satisfying but much healthier!

The star of the show is the tender, juicy beef meatballs seasoned with Parmesan, garlic, and oregano. Instead of traditional pasta, this recipe features zucchini noodles, or “zoodles,” which are light, fresh, and a perfect vehicle for soaking up that rich marinara sauce.

This dish is simple to make yet packed with flavor, making it a great option for busy weeknights or meal prep. It’s also versatile—try swapping out the beef for ground turkey or chicken or experimenting with different herbs and spices in the meatballs.

Serve this dish as is, or pair it with a side salad for a complete keto meal. With its bold flavors and wholesome ingredients, Keto Beef Meatballs with Zoodles will quickly become a favorite at your table. Give it a try and enjoy a meal that’s both comforting and guilt-free!

COOKING TIME: 25 minutes
PREPPING TIME: 15 minutes
SERVINGS: 4

Nutritional Information (per serving):

  • Calories: 380
  • Protein: 30g
  • Fat: 25g
  • Carbohydrates: 8g
  • Fiber: 2g
  • Net Carbs: 6g

Recipe Block Summary:

A classic comfort dish turned keto-friendly! Juicy beef meatballs are served over spiralized zucchini noodles, all coated in a flavorful marinara sauce. This quick and easy meal is both low-carb and packed with protein.

Ingredients:

For the Meatballs:

  • 1 lb (450g) ground beef
  • 1 egg
  • ¼ cup grated Parmesan cheese
  • 2 tbsp almond flour
  • 2 cloves garlic, minced
  • 1 tsp dried oregano
  • ½ tsp salt
  • ½ tsp black pepper

For the Zoodles & Sauce:

  • 3 medium zucchini, spiralized
  • 1 tbsp olive oil
  • 1 cup keto-friendly marinara sauce
  • Fresh basil or parsley (for garnish)

Instructions:

  1. Prepare Meatballs: In a bowl, mix ground beef, egg, Parmesan, almond flour, garlic, oregano, salt, and pepper. Form into 12–14 small meatballs.
  2. Cook Meatballs: Heat a skillet over medium heat and add olive oil. Brown the meatballs on all sides, about 8–10 minutes, until cooked through. Remove and set aside.
  3. Warm Sauce: In the same skillet, add marinara sauce and simmer for 2–3 minutes. Return the meatballs to the skillet, coating them in the sauce.
  4. Cook Zoodles: Heat another pan over medium heat with a drizzle of olive oil. Sauté zucchini noodles for 2–3 minutes until just tender.
  5. Serve: Plate the zoodles and top with meatballs and marinara. Garnish with fresh basil or parsley.

Equipment Needed:

  • Skillet
  • Spiralizer (or pre-made zoodles)
  • Mixing bowl
  • Spatula

Notes:

Feel free to swap zucchini noodles for shirataki noodles for a different keto option. Add a sprinkle of shredded mozzarella for extra richness if desired.