Ingredients
For the Meatballs
- 1 pound ground beef (80/20 for best flavor)
- 1/2 pound ground pork (optional, but adds juiciness)
- 1 large egg
- 1/2 cup finely grated Parmesan cheese
- 1/4 cup almond flour
- 3 cloves garlic, minced
- 1/4 cup finely chopped onion or shallot
- 2 tablespoons fresh parsley, finely chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon Italian seasoning
- 1/2 teaspoon paprika
- 2 tablespoons olive oil (for browning)
For the Keto Tomato Sauce
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1/2 cup finely chopped onion
- 1 can (14 oz) crushed tomatoes with no added sugar
- 2 tablespoons tomato paste (check for low-carb)
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon salt (adjust to taste)
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
- 1/2 teaspoon monk fruit sweetener or erythritol (optional, to balance acidity)
- 1/4 cup water or beef broth
For the Zucchini Noodles
- 4 medium zucchini
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Optional Garnish
- Fresh basil or parsley
- Extra grated Parmesan cheese
Instructions
Step 1: Prepare the Meatball Mixture
In a large mixing bowl, combine the ground beef and ground pork. Add the egg, grated Parmesan, almond flour, minced garlic, chopped onion, parsley, salt, black pepper, Italian seasoning, and paprika. Using clean hands or a spoon, gently mix the ingredients until just combined. Avoid overmixing, as this can make the meatballs dense.
Let the mixture rest for about 5 minutes. This allows the almond flour to absorb moisture and helps the meatballs hold their shape.
Step 2: Shape the Meatballs
Scoop about 1 1/2 tablespoons of the meat mixture and roll it gently between your palms to form evenly sized meatballs. Place them on a plate or tray. You should have approximately 18 to 22 meatballs depending on size.
Step 3: Brown the Meatballs
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Once the oil is hot, add the meatballs in a single layer, working in batches if necessary. Brown the meatballs on all sides, turning carefully to maintain their shape.
The goal is to develop a deep golden crust, not to fully cook them through at this stage. Once browned, remove the meatballs from the skillet and set aside.
Step 4: Make the Keto Tomato Sauce
In the same skillet, add another tablespoon of olive oil if needed. Add the chopped onion and cook over medium heat until softened and translucent, about 4 to 5 minutes. Stir in the minced garlic and cook for another 30 seconds until fragrant.
Add the crushed tomatoes, tomato paste, dried basil, dried oregano, salt, black pepper, red pepper flakes, sweetener (if using), and water or broth. Stir well, scraping up any browned bits from the bottom of the skillet to incorporate extra flavor.
Bring the sauce to a gentle simmer.
Step 5: Simmer the Meatballs
Carefully return the browned meatballs to the skillet, spooning some sauce over the top. Cover the skillet and let the meatballs simmer in the sauce over low heat for 20 to 25 minutes, or until they are fully cooked and tender.
Stir occasionally and ensure the sauce does not reduce too quickly. Add a splash of water if needed.
Step 6: Prepare the Zucchini Noodles
While the meatballs are simmering, spiralize the zucchini into noodles. Place the zucchini noodles on a clean kitchen towel or paper towels and gently pat dry to remove excess moisture.
Heat 1 tablespoon of olive oil in a separate pan over medium heat. Add the zucchini noodles, season lightly with salt and black pepper, and sauté for 2 to 3 minutes until just tender. Avoid overcooking, as zucchini releases water and can become mushy.
Remove from heat immediately.
Step 7: Assemble and Serve
Divide the zucchini noodles among serving plates. Top with several meatballs and a generous ladle of sauce. Garnish with fresh herbs and additional Parmesan cheese if desired.
Serve immediately while warm.
Storage and Meal Prep Tips
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Keep zucchini noodles separate from the sauce to prevent excess moisture.
- Meatballs and sauce freeze well for up to 3 months.
