This Zucchini Spaghetti with Meatballs is a standout dish that combines the comforting flavors of a classic pasta meal with a healthy, low-carb twist.
By swapping traditional pasta for zucchini noodles, this recipe delivers a fiber-rich, nutrient-dense base that keeps you full without the extra carbohydrates.
The meatballs are packed with high-quality protein from ground beef and enriched with parmesan, garlic, and herbs for flavor depth.
With just 271 calories per serving, this meal balances good fats, protein, and complex nutrients while keeping net carbs low, making it ideal for keto, low-carb, or protein-focused diets.
Quick to prepare and versatile for meal prep, it’s perfect for weeknight dinners or batch cooking.
The combination of zoodles, savory meatballs, and marinara sauce creates a satisfying, comforting dish that doesn’t compromise on flavor or nutrition
Must-Have Tools for Perfect Results
Spiralizer
Essential for transforming zucchini into uniform noodles. A high-quality spiralizer ensures even cooking and adds a fun, creative touch to any low-carb meal.
Baking Sheet with Parchment Paper
Perfect for cooking meatballs evenly without sticking. Beyond this recipe, it’s indispensable for roasting vegetables, baking cookies, or preparing sheet-pan meals.
Mixing Bowl
Use a large mixing bowl to combine meatball ingredients efficiently without overworking the meat. Its versatility extends to salad prep, marinating, or whisking batters.
Small Cookie Scoop
Guarantees consistently sized meatballs for even baking. This tool also makes portioning muffins, cookie dough, or energy balls quick and mess-free.
Oven-Safe Skillet or Broiler-Ready Tray:
Ideal for finishing meatballs under high heat for a golden crust. This durable cookware doubles for searing, roasting, or broiling proteins with ease.
Healthy Zucchini Spaghetti
Equipment
- 1 Spiralizer
- 1 Large Mixing Bowl
- 1 Baking Sheet
- Parchment Paper (as needed)
- Small Cookie Scoop
Ingredients
For Zucchini Noodles:
- 40 oz zucchini about 8 medium
For Meatballs:
- ¾ lb ground beef
- ⅓ cup grated parmesan cheese
- 2 tsp Italian seasoning
- ¼ tsp sea salt
- ¼ tsp black pepper
- 2 tbsp heavy cream
- 2 tbsp onion grated
- 1 large egg
- 2 cloves garlic minced
- 1 tbsp fresh parsley chopped
For Assembly:
- 1 ¼ cup marinara sauce divided into 3/4 cup and 1/2 cup
- 2 tbsp grated parmesan cheese optional, to taste
Instructions
- Prepare the Zucchini Noodles: Wash and dry the zucchini thoroughly, then use a spiralizer to create long, uniform noodles. If you prefer, trim the ends of each zucchini for an even spiral, then either bake the noodles in a preheated oven at 400°F (204°C) for 10–12 minutes until tender yet firm, or sauté them quickly in a skillet with a drizzle of olive oil to soften. Set aside on a plate while you prepare the meatballs, taking care not to overcook so they retain a slightly al dente texture.
- Mix the Meatball Ingredients: In a large mixing bowl, combine grated parmesan, Italian seasoning, sea salt, black pepper, heavy cream, grated onion, minced garlic, chopped parsley, and the egg. Gently fold in the ground beef until just combined, being careful not to overwork the mixture, which can make the meatballs dense. Use your hands or a spoon to ensure an even distribution of all flavors throughout the meat.
- Shape the Meatballs: Using a small cookie scoop or your hands, form the meat mixture into 1-inch (2.5 cm) round meatballs and place them evenly on a baking sheet lined with parchment paper. Ensure the meatballs have enough space between them to allow hot air to circulate for even cooking. This step also makes the meatballs uniform in size, ensuring they bake consistently without drying out.
- Bake the Meatballs: Preheat the oven to 425°F (218°C). Bake the meatballs for approximately 10 minutes, until they are cooked through but still juicy in the center. After baking, use a paper towel to gently blot any excess moisture around the edges, which helps them crisp up nicely when broiled.
- Broil for a Golden Finish: Switch the oven to the broil setting and move the baking sheet to the top rack. Broil the meatballs for 2–3 minutes until they develop a golden-brown exterior, keeping a close eye to avoid burning. This final step adds a delicious, caramelized texture to the meatballs and enhances their flavor.
- Heat the Marinara Sauce: While the meatballs are baking, pour 3/4 cup of marinara sauce into a small saucepan and gently heat over medium-low heat, stirring occasionally until warm. If using store-bought sauce, this step ensures the flavors are fully developed and ready to coat the zucchini noodles.
- Toss the Zoodles with Sauce: Place the cooked zucchini noodles in a large mixing bowl, then pour the heated 3/4 cup marinara sauce over them. Toss carefully to coat each noodle evenly, ensuring the zoodles absorb some of the sauce without becoming mushy. This step blends the flavors while keeping the noodles light and tender.
- Assemble the Plates: Divide the zucchini noodles onto six plates, arranging roughly 1 cup of noodles per serving. Top each portion with four meatballs and spoon the remaining 1/2 cup of marinara sauce over the meatballs for added richness. Sprinkle with grated parmesan cheese to taste for an extra layer of savory flavor and visual appeal.
- Serve and Enjoy: Serve immediately while warm, garnishing with additional parsley if desired. This meal is best enjoyed fresh but can also be portioned for meal prep and reheated gently on a stovetop or in the microwave for a satisfying, low-carb dinner anytime.
Notes
- Serving size: 1 cup zucchini spaghetti with 4 meatballs and sauce.
- Zucchini noodles can be spiralized ahead of time and stored in an airtight container in the fridge for up to 24 hours.
- Use a cookie scoop for uniform meatballs to ensure even cooking.
- Avoid over-mixing meatball ingredients to keep them tender and juicy.
- For extra flavor, finish meatballs under the broiler for a golden crust.
- Leftover sauce, meatballs, and zoodles can be stored separately for meal prep.
Chef’s Secrets for Juicy Meatballs
Achieving tender, flavorful meatballs starts with careful handling of the ingredients.
Mixing the parmesan, herbs, garlic, and egg with the ground beef gently ensures a uniform texture without compacting the meat.
Using a small cookie scoop guarantees perfectly sized meatballs that cook evenly and maintain their juiciness.
Pre-baking at a moderate temperature followed by a quick broil helps create a golden crust without drying the center.
Fresh herbs and grated onion not only enhance flavor but also add moisture, making each bite succulent and satisfying.
Serving Suggestions for Maximum Enjoyment
This zucchini spaghetti pairs beautifully with a variety of sides and garnishes. Top with extra parmesan or fresh basil for added richness.
A side salad of leafy greens or roasted vegetables complements the meal’s light, low-carb profile.
For a heartier dinner, add a sprinkle of toasted pine nuts or a drizzle of olive oil to enhance texture and healthy fats.
This recipe is versatile and can be plated elegantly for weeknight dinners or casual family meals.
Storage Tips for Best Results
Allow cooked meatballs and zucchini noodles to cool slightly before storing to prevent sogginess.
Keep the components separate in airtight containers: zucchini noodles in one, meatballs in another, and sauce in a third. Refrigerate for up to 3 days.
When reheating, gently warm the noodles and sauce in a skillet over medium heat with a small drizzle of oil or butter, then add the meatballs to prevent overcooking.
You can also freeze meatballs and sauce individually for up to 3 months; simply thaw overnight in the fridge before reheating.
Frequently Asked Questions About Recipe
1. Can I use ground turkey instead of beef?
Yes! Ground turkey works well and keeps the recipe leaner. Follow the same cooking method, but be careful not to overcook as turkey meat can dry out faster than beef.
2. How can I prevent zucchini noodles from getting soggy?
To avoid excess water, sprinkle zoodles lightly with salt and let them sit for 10 minutes, then pat dry before cooking. Quick sautéing or baking ensures they stay firm and slightly al dente.
3. Is this recipe suitable for meal prep?
Absolutely! The zoodles, meatballs, and sauce can be prepped and stored separately for up to 3 days. Combine and reheat gently when ready to eat.
4. Can I make this recipe keto-friendly?
Yes, the recipe is naturally low in carbs and high in protein, making it perfect for keto or low-carb diets. Using zucchini noodles instead of pasta keeps net carbs minimal.
5. Can I use store-bought marinara sauce?
Yes, store-bought marinara is a convenient option. Choose a sugar-free or low-sodium version for the healthiest results. Heating it gently on the stove before combining with noodles enhances flavor.
This recipe is inspired by wholesomeyum and has been carefully refined to enhance clarity, streamline preparation steps, and ensure accurate results. We’ve also included health benefits, nutritional highlights, and Must-Have Tools to help you get the best results every time you cook.
