Classic Meatballs with Zucchini Noodles: A Lighter Take on an Italian Favorite

Written by Charles Mattocks for Ravoke.com

If you love spaghetti and meatballs the way I do, this recipe is for you. I grew up on Long Island, New York, surrounded by families who came straight from Italy. Food was never just food—it was tradition, love, and connection. When a close friend’s mother made her classic meatballs years ago, I knew I had to recreate them and make them my own.

This recipe keeps everything you love about traditional meatballs—juicy, flavorful, and comforting—while swapping heavy pasta for light zucchini noodles. The result is a satisfying, protein-rich meal that feels indulgent but won’t weigh you down.

Why You’ll Love This Recipe

• Classic Italian-American comfort food
• High in protein and flavor
• Lighter than traditional spaghetti and meatballs
• Easy to make and perfect for weeknights
• Family-approved and crowd-friendly

Ingredients

For the Meatballs

• 1 lb ground beef (80/20 recommended)
• 2 tsp extra virgin olive oil (divided)
• 1/2 small red onion, finely chopped
• 2 cloves garlic, minced
• 1/3 cup almond flour
• 1/4 cup grated Parmesan cheese
• 1/4 cup fresh parsley, chopped
• 1 tsp dried oregano
• 1/4 tsp crushed red pepper flakes
• 1/4 tsp black pepper
• 1/2 tsp salt
• 1 large egg, lightly beaten

For the Zucchini Noodles

• 4 medium zucchini, spiralized
• Pinch of salt

For Serving

• 1 cup no-sugar-added marinara sauce
• 1/4 cup fresh basil, chopped

• Low Carb Jamaican Curry Chicken
• Low Carb Spicy Saucy Caribbean Mahi Mahi
• Keto Chicken Parmesan

Step-by-Step Instructions

1. Prepare the Oven
   Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.

2. Sauté the Aromatics
   Heat 1 tsp olive oil in a skillet over medium heat. Add the onion and garlic and cook for 3–4 minutes, until soft and fragrant. Let cool slightly.

3. Make the Meatball Mixture
   In a large bowl, combine ground beef, sautéed onion and garlic, almond flour, Parmesan, parsley, oregano, red pepper flakes, black pepper, salt, and egg. Mix gently until just combined—don’t overwork the meat.

4. Form and Bake
   Shape into 12–16 meatballs and place on the prepared baking sheet. Bake for 25–30 minutes, flipping halfway, until browned and cooked through.

5. Cook the Zucchini Noodles
   Heat the remaining 1 tsp olive oil in a large skillet over medium-high heat. Add zucchini noodles and a pinch of salt. Sauté for 2–3 minutes until just tender. Drain excess moisture if needed.

6. Warm the Sauce
   Heat marinara sauce in a small saucepan or microwave until hot.

7. Assemble and Serve
   Divide zucchini noodles among four plates. Top with meatballs, spoon warm marinara over the top, and garnish with fresh basil.

Serving Tips

• Add extra Parmesan for a classic finish
• Serve with a simple green salad
• Leftovers reheat beautifully

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FAQ

Can I use a different type of meat?
Yes. Ground turkey, chicken, or a beef-pork blend all work well.

Can I make the meatballs ahead of time?
Absolutely. Bake them in advance and refrigerate for up to 3 days or freeze for up to 3 months.

Do zucchini noodles get soggy?
They can if overcooked. Keep cooking time short and drain excess moisture.Is this recipe low-carb?
Yes, replacing pasta with zucchini noodles significantly reduces carbs while keeping the meal filling.