Here’s a fun little low carb meal that has a zippy taste and doesn’t require a big time investment: Italian Meatballs with Pesto Zucchini Noodles!
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A combination of ground beef, ground pork and spices, these meatballs are flavorful and never dry! Made with almond flour instead of breadcrumbs, they are also Paleo, Whole30 and Keto friendly!
“ZOODLES”: YOU HAVE CHOICES!
Many stores now carry spiraled veggies right in the produce department. You can go right ahead and use those, they are terrific, but usually a little more expensive than making your own. If your store doesn’t carry them, don’t fret, They are super easy to make. You can use a hand crank spiralizer, which is fine for zucchini and very budget friendly.
The hand crank versions work great for soft veggies like zucchini and white potatoes but to be honest, if you plan on spiralizing harder vegetables, like carrots or sweet potatoes, you may want to invest in the attachment for the Kitchen Aid mixer. It’s a dream tool and handles those harder vegetables like a champ. You can just walk away and let the machine do the work!
This tasty basil pesto is made in in literally two minutes, no kidding! You can find my Dairy Free Version here OR if you would rather have my traditional version made with parmesan, link here.
Put It All Together and Voila!
A delicious, healthy, low carb meal made in under 30 minutes!
The Recipe: Italian Meatballs with Pesto Zucchini Noodles!
Tips and What You Need: If you can’t find pre-spiraled zucchini you will need to make your own using either a hand crank spiralizer or the attachment for the Kitchen Aid mixer.You can find my Dairy Free Pesto here OR if you would rather have my traditional version made with parmesan, link here.
A 30 minute meal with paleo, Whole 30 and Keto options!
- 4 medium zucchini washed and spiralized (about 8 cups if buying store bought)
- 1 teaspoon sea salt
- 2 roma tomatoes diced
- Small handful roasted pine nuts optional for garnish
- Pesto: choose my dairy free version paleo/Whole30 or my traditional version (keto)
- 2 large eggs
- 1/3 cup almond meal almond flour
- 2 teaspoons powdered garlic
- 2 teaspoons onions powder
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1/2 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
- 10 ounces ground beef
- 10 ounces ground pork
- Olive oil
Spiralize zucchini and place in colander
Sprinkle with two generous pinches of sea salt while tossing, allow to rest. This prevents soggy zoodles. While zoodles 'rest', you make pesto and meatballs
Make pesto (recipes linked above) and dice tomatoes, set aside
Preheat oven to 350 degrees
In a large bowl, whisk together eggs, spices and almond meal. Add the beef and pork, season generously with salt and pepper, and mix with hands until combined. Using wet hands, form the mixture into 1-inch meatballs (should make about 12)
Place a large oven safe pan on medium heat for 60 seconds. Add 2 tablespoons olive oil and heat until hot but not smoking
Add meatballs cooking for three minutes, then gently turn, cooking for another three minutes on the second side
Place meatballs in oven for 5-6 minutes or until cooked through. While meatballs are in oven cook zucchini noodles
Heat a medium sized pan on high heat
While pan heats, use paper towels to squeeze excess water out of zucchini noodles
Place 1 tablespoon olive oil in pan, add zucchini and cook, tossing for 3-5 minutes
Add pesto to zucchini and toss, use as much as you like
Plate, top with diced tomatoes (and pine nuts if using) and meatballs, serve
MAY I PLEASE ASK A FAVOR?
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I love using veggie noodles like this and often swap them out when feeding my kids pasta. Those meatballs look so moist – love the addition of almond meal!
OH my, this meal is SO up my alley!! I need to make this! I just wish I wasn’t the only one who loved zoodles…no one in my family joins in my pleasure!!
My husband prefers pasta too 🙂
My family absolutely loves meatballs! This is a great low carb recipe with these zucchini noodles!
The meatballs look just amazing! So perfect! I would eat this for breakfast lunch or dinner!
I never thought of it as breakfast, but why not right?
I seriously need to make those meatballs! This looks like the perfect meal for any day, and I love that you added pesto.
I love the looks of your meatballs, so tidy! Yum, love that pork addition too. All so good looking!
Thanks Megan. I think the pork makes them very moist!
Mmmm… those meatballs sound so yummy! And of course zoodles are always a win. 😉
Gotta love the zoodles!
Just bought that attachment to make zoodles so this recipe may just be my first experiment. Is it easy to use, or do you have a ‘tip’ for me? Of course I always have pesto and so will get busy and make this asap!
You are going to love it! No tips, it’s super easy 🙂
Everything looks so flavor and delicious. I love how healthy this recipe is. YUM!
This looks so flavorful and delicious! I need that Kitchenaid attachment.
It sure makes life easier!
I always add pork to my meatballs. Yours look PERFECT, plus those zoodles…. YUM!
Pork adds so much to a meatball!
Love the pretty browned crust on the meatballs, they look great! This is such a fun meal with all of that pesto goodness and the zucchini noodles. I’m a huge pesto fan!
I love everything about this recipe! The meatballs look so good and you can’t go wrong with zoodles and pesto!
Thanks. I agree!
This whole meal looks so good! I love zucchini noodles, and definitely need to make those meatballs right away!
They are pretty yummy!
Love how you added almond meal into these. This is a meal that my whole family can eat, which I’m so excited about! Trying this week!
I am so glad!