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Zucchini with Meatballs

Zucchini spaghetti, or courgetti, is on the rise. It is being used by more and more people as a low-carb replacement for traditional spaghetti and for good reason.

By using zucchini you eat more vegetables and fewer carbohydrates in a tasteful way. We also like to work with courgetti, so we have already shared several courgetti recipes with you. We are adding a new recipe to this list: zucchini with meatballs in tomato sauce.

This zucchini recipe with homemade meatballs is delicious, nutritious and healthy! The fresh zucchini spaghetti goes perfectly with the spicy meatballs and tomato sauce.

Tips: You can easily make the zucchini spaghetti yourself with the help of a spiralizer. With the spiralizer you can cut zucchini and other vegetables into thin strings, so spaghetti! 

I hope you like it. Let us know how it went by posting a review at the bottom of the page.

Check out our other low-carb dinner recipes for more inspiration.

Ingredients

Meatballs:

300 gr minced beef

1 egg (M)

1/2 onion

1 small clove of garlic

1 tbsp almond flour

2 tbsp olive oil

20 g grated parmigiano reggiano

1/2 tsp Italian herbs

salt and pepper to taste

Zucchini:

400 gr zucchini spaghetti

1 can of tomato pulp or diced tomatoes (400 gr)

1 tbsp tomato puree

1/2 onion

1 clove of garlic

1/2 stock cube

125ml water

1 tsp Italian herbs

1 bay leaf

50 gr arugula

Preparation method

Cut the onions into small pieces and crush the garlic with a garlic press. Then, in a large bowl, combine the ground beef, onion, garlic, grated parmigiano reggiano and Italian seasoning. Beat the egg and add it to the bowl along with the almond flour and mix well.

Shape the minced meat into 9 small meatballs. Heat a tablespoon of olive oil or butter in a large frying pan and fry the meatballs over a low heat for about 10 minutes. After baking, place the balls on a plate and clean the frying pan.

Heat a tablespoon of olive oil in the same skillet and add the onion and garlic. Saute until the onion and garlic begin to brown. Fry the tomato puree for a few minutes and then add the tomato pulp, Italian herbs, stock cube, water and the bay leaf.

Bring to a boil and let the tomato sauce simmer over low heat for 15-20 minutes. After simmering, add the meatballs and warm them briefly in the sauce. Then take a wok and wok the zucchini spaghetti in it for 2 minutes.

Divide the spaghetti and tomato sauce with meatballs between three plates. Serve the spaghetti with the arugula and garnish with parmigiano reggiano. Enjoy your meal!

Nutritional values

Serving Size: 1/3 of Total

Calories: 395

Fat: 22.9

Carbs: 14.6

Protein: 30.8

Prep time: 10

Cooking time: 35

Total time: 45

Servings: 3 servings

Category: Main course

Cuisine: Italian


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