Zucchini Pasta (Meatballs) – Wholesome Yum

This post may contain affiliate links, which help keep this content free. (full disclosure)

this Zucchini Pasta Recipe A great way to enjoy a classic Italian dish without all the carbohydrate of traditional pasta.You can make this dish vegetarian Zucchini Noodles and Sugar Free Pasta Saucebut I also added Low Carb Meatballs A complete meal.

Not only is this dish naturally low-carb, it’s also healthier than regular pasta and meatballs. Plus, it tastes amazing – almost like you’re eating the real thing!

like mine Spaghetti Squash Casserolecreamy Zucchini Alfredomeaty and cheesy Spaghetti Squash Lasagnaand classic Zucchini Lasagna, I love anything that turns veggies into comfort food. Making pasta with zucchini noodles is just another way to make classic Italian food healthier for you and your family!

Ingredients and Substitutes

This section explains how to choose the best ingredients for zucchini pasta, what each ingredient does in the recipe, and substitution options.For measurements, see recipe card below.

Zucchini Noodles:

Zucchini noodles instead of pasta in Zucchini Pasta!I use one independent auger Get perfect noodles. However, you can use a handheld spiralizer, a vegetable peeler, a mandolin and knife, a stand mixer with a spiralizer attachment, or even a julienne peeler if necessary.

For more details on how to make zucchini noodles, or to learn more about how to cook zucchini noodle pasta, check out my guide How to Make Zucchini Noodles Here.

Low Carb Meatballs:

You can use any meatballs you like in this recipe, but I used my modified version Keto Meatballs Recipe…

• grated Parmesan cheese – For convenience, I use store bought, but you can also use fresh Parmesan cheese.For better meatballs, you can swap some grated Parmesan cheese for Almond powderBut I omitted it here to keep this recipe under 10 ingredients.
• italian seasoning – I do it myself Homemade Italian Seasoning (takes 5 minutes!), but you can also use store bought seasoning.
• sea ​​salt and black pepper
• heavy cream – Keep the meatballs moist!You can also use milk or milk replacer If it fits your lifestyle, but they use cream for more flavor.
• onion – Grate with a box grater. I used a white onion, but any variety will do.
• Egg – Combines with meat, cheese and herbs to keep meatballs from falling apart. A flax eggs or others egg substitute Will work here too.
• garlic – Fresh minced garlic adds the best flavor, but you can also use 1 tsp canned minced garlic For your convenience, if you prefer.
• fresh parsley – I highly recommend using fresh herbs for the best flavor, but you can substitute 2 tsp dried parsley for 2 tbsp fresh herbs if desired. You can also use other herbs like fresh basil.
• Ground beef – I used 85% lean beef for the spaghetti zucchini, but you can use any variety you like. You can also easily substitute ground chicken, ground turkey, ground pork, or Italian sausage.

assembly:

The sauce and cheese bring this dish together…

• Italian Tomato Sauce – I use my Homemade Garlic Sauce Using simple ingredients like olive oil, crushed tomatoes, garlic, herbs and spices…but store bought will work too. Watch out for added sugar.
• grated Parmesan cheese – smell.

Variations: Try a different sauce.

If you like a different sauce, try alfredo sauce or Basil Herb instead. Both will pair perfectly with this pasta recipe.

How to Make Zucchini Pasta

This section explains how to make zucchini spaghetti and meatballs, with step-by-step photos and technical details to help you visualize the process.For full instructions, including amounts and temperatures, see recipe card below.

1. Spiral the zucchini. make Zucchini Noodles Like These (You can choose the stovetop or oven method).
2. Mix the meatballs. In a large bowl, combine grated Parmesan, Italian seasoning, sea salt, black pepper, heavy cream, grated onion, eggs, minced garlic, and fresh parsley. Add the ground beef and mix together until fully combined.

Tip: Add the ground beef last.

Mix other ingredients first, then add beef and mix until fully combined. This avoids over-mixing, so the meatballs will be tender and not too thick.

3. Grilled meatballs. use cookie scoop Form the mixture into meatballs and place in a lined bakeware. Bake in the oven until just done. Remove and wipe off excess liquid from pan and sides of meatballs. Set the oven to Bake, and place the meatballs on the top rack below the broiler. Cook until golden.
4. Prepare marinara sauce. make Homemade Sugar-Free Marinara Sauceor simply reheat store-bought sauces on the stove or in the microwave.

5. Mix noodles and sauce. Serve the spiralized zucchini pasta in a large bowl. Toss with some marinara sauce.
6. gather. Arrange the zoodles on a plate, add the meatballs, top with more pasta sauce, and sprinkle with Parmesan.

storage instructions

• shop: Cool completely, then transfer to an airtight container. Store in refrigerator for up to 3 days.
• Meal Prep: Make the sauce and meatballs ahead of time for an easy weeknight meal. You can also swirl the zucchini noodles ahead of time and refrigerate until ready to cook.
• Reheat: To reheat the noodles and meatballs, place them in a large skillet over medium heat. Stir everything together, adding a little butter or olive oil if desired. Cover and simmer for a few minutes, until the spaghetti is hot and the meatballs are heated through.
• freeze: You can freeze this dish, but it’s best to freeze the noodles, sauce, and meatballs separately. The zucchini pasta will change in texture after thawing, but it’s still pretty good.

What to Serve with Zucchini Pasta

Zucchini Pasta makes a complete meal on its own, but if you want to add a side dish, try these reader favorites:

More Low Carb Zucchini Noodle Recipes

Zucchini Recipes So many comfort foods can be created! Try some of these ideas next:

Zucchini Pasta (Meatballs)

Make the best zucchini pasta recipe ever with meatballs! This easy low-carb dinner has all the comfort of pasta, but without the carbs.

Prepare: 20 minute

chef: 30 minute

all: 50 minute

Serving Size: 6 (adjust according to recipe)

recipe video

Click on the image below to watch the video.

Like this video? SUBSCRIBE TO MY YOUTUBE COOKING CHANNEL Healthy Recipes of the Week! (Click the bell icon to be notified when I post a new video.)

raw material

Click on the underlined ingredients to see where to get them. Please turn off Safari reader mode to view ingredients.

instruct

Click a time in the instructions below to start the kitchen timer while you cook.

1. let Zucchini Noodles Like These (You can choose the stovetop or oven method).

2. Meanwhile, make the meatballs. line a bakeware Use parchment paper or foil.

3. In a large bowl, whisk together all ingredients for the meatballs, except beef. Add beef and mix until fully combined. (Do not over mix.)

4. Form mixture into 1-inch (2.5-cm) meatballs and place on a baking sheet.a small cookie scoop It is recommended to avoid overheating the meat with your hands, which will make the meatballs tough.

5. When the zucchini noodles are done, remove from the oven and increase the oven temperature to 425°F (218°C). Let it preheat for a few minutes to increase the temperature.

6. Roasting the Meatballs in the Oven Approx. 10 minutes, until barely complete. Wipe excess liquid from around meatballs with paper towels.

7. Set the oven to broil and place the meatballs on the top rack below the broiler for approx. 2 minutesuntil golden.

8. make Sugar Free Marinara Sauce like thisor just warm up store-bought marinara sauce on the stove or in the microwave.

9. Place zucchini noodles in a large bowl. Add 3/4 cup (96 g) marinara sauce.

10. Arrange zucchini pasta on serving plates and add meatballs, about 1 cup zoodles and 4 meatballs per plate. Spoon 2 tablespoons (28 grams) of the marinade over the meatballs on each plate and use up the rest. Sprinkle or sieve grated Parmesan on top.

Readers who liked this easy recipe also made:

recipe notes

Serving Size: 1 cup zucchini pasta + 4 meatballs sauce

nutrient content

Amount per serving. Serving sizes in recipe instructions above.

calories 271

fat 17.6 grams

protein 17.2 grams

total carbohydrates 12.2 grams

net carbs 8.9 grams

fiber 3.3 grams

sugar 6.9 grams

Nutrition facts are provided politely. Questions about calculations or why are you getting different results?Please see our nutrition policy.

© Copyright Maya Krampf for Wholesome Yum. Please do not screenshot or copy/paste the recipe to social media or websites. We would love for you to share a link with a photo. 🙂