Say goodbye to carb-heavy pasta nights without sacrificing flavor! We’re swapping traditional spaghetti for vibrant zucchini noodles and pairing them with the most incredible, juicy meatballs you’ve ever tasted. The secret? A molten, gooey mozzarella center that turns every bite into a cheesy delight. This is the healthy, keto-friendly comfort food you’ve been dreaming of.
MAKES: 4 servings (12 meatballs)
PREPARATION TIME: 15 minutes
COOKING TIME: 20 minutes
Ingredients
• Meatballs
• 14.1 oz / 400 g ground beef
• 1/2 tsp dried oregano
• 2 tbsp / 8 g freshly chopped parsley
• 1/2 tsp fine sea salt
• 1/4 tsp ground black pepper
• 1/2 cup / 45 g grated Parmesan cheese
• 1 egg yolk
• 3.5 oz / 100 g mozzarella cheese, cut into 12 cubes
• 1 tbsp / 15 g ghee or other healthy cooking fat
• Sauce & Zoodles
• 1 recipe marinara sauce
• 4 small zucchini, about 1.3 lb / 600 g, spiralized
• 1/3 cup / 30 g grated Parmesan cheese, for topping
• Fresh basil or parsley, for garnish
Instructions
1. In a large bowl, combine the ground beef, oregano, parsley, salt, pepper, Parmesan cheese, and egg yolk. Mix gently with your hands until just combined.
2. Divide the mixture into 12 equal portions. Press a cube of mozzarella into the center of each portion and roll into a tight ball, ensuring the cheese is completely enclosed.
3. Heat the ghee in a large skillet over medium heat. Carefully place the meatballs in a single layer and brown on all sides, cooking for about 2 minutes per side. Be gentle when turning to prevent them from crumbling.
4. Pour the marinara sauce over the browned meatballs. Bring the sauce to a simmer, then reduce the heat to medium-low, cover, and cook for 10 minutes to let the flavors meld.
5. Add the zucchini noodles to the skillet, gently tossing to coat in the sauce. Cook for 2-5 minutes, or until the zoodles are tender to your liking.
6. Serve immediately, sprinkled with extra Parmesan cheese and a garnish of fresh basil or parsley.
Nutritional Information
• Per Serving (3 meatballs with sauce & zoodles)
• Calories: 605 kcal
• Fat: 47.5 g
• Protein: 33.8 g
• Total Carbs: 11.1 g
• Fiber: 2.7 g
• Net Carbs: 8.4 g
• Macro Ratio: 71% Fat, 23% Protein, 6% Carbs
Pro Tips
• To prevent a watery sauce, salt your spiralized zucchini and let it drain in a colander for 30 minutes. Pat dry with a paper towel before adding to the pan.
• Freeze the mozzarella cubes for 15-20 minutes before stuffing the meatballs. This helps keep the cheese gooey and contained while cooking.
• For the best flavor and texture, use freshly grated Parmesan cheese instead of the pre-shredded kind, which often contains anti-caking agents.
• Prepare the meatballs and sauce ahead of time and refrigerate for up to 4 days. Simply reheat and toss with fresh zoodles just before serving for a quick weeknight meal.
FAQ
Q: How do I stop my zucchini noodles from getting watery
A: To prevent a watery sauce, salt your spiralized zucchini and let it sit in a colander for 30 minutes to draw out excess moisture. Pat the zoodles completely dry with a paper towel before cooking.
Q: How do I keep the cheese from leaking out of the meatballs
A: A great trick is to freeze the mozzarella cubes for 15-20 minutes before you stuff the meatballs. This helps the cheese stay inside while cooking. Also, make sure to roll the meatballs tightly to completely seal the cheese in.
Q: Can I make these keto meatballs ahead of time
A: Yes, this recipe is perfect for meal prep. You can prepare the meatballs and sauce in advance and store them in the refrigerator for up to 4 days. Simply reheat and add fresh zucchini noodles when you’re ready to serve.
Q: Can I use a different type of ground meat
A: Absolutely. You can easily substitute the ground beef with ground turkey, pork, or even chicken. Keep in mind that the nutritional information, particularly the fat content, will change depending on the meat you choose.
