These whole 30 spaghetti and meatballs are a low carb and paleo take on the classic comfort. The meats are so savory, meaty, and deliciously rotund. Combine that with a home made tomato sauce and a veggie friendly “noodle” making this the perfect combination of flavors. I love sneaking vegetables into normally high carb meals and zucchini makes a substitute.
I’ve been eating low carb for the past few months and have noticed a huge difference in my performance lifting and overall have felt better. Prior to eating low carb I was eating around 200 grams of carbs a day and it wasn’t having a positive impact on my body. If you are on the fence about going low carb I would recommend gradually increasing your vegetable consumption and decreasing your processed carb consumption.
What you need to make low carb spaghetti and meatballs:
- Ground beef, I used grass fed, 93% lean
- yellow onion
- fresh oregano
- fresh basil
- garlic
- salt
- red pepper flakes (optional)
- fennel
- Zucchini
- 8 oz tomato sauce
- water
- Author: Summer Montgomery
- Cook Time: 30 minutes
- Prep Time: 10 minutes
- Total Time: 40 minutes
- Servings: 2
Ingredients
Meatballs
- 1 lb Ground Beef
- ¼ yellow onion, chopped
- 1 tsp fresh oregano
- 1 TBSP fresh basil
- 2 cloves garlic
- ½ tsp salt
- ½ tsp red pepper flakes (optional)
- 1 tsp fennel
Spaghetti
- 2 zucchini, spiralized
- 8 oz tomato sauce
- 1/4 cup water
- 1 TBSP fresh basil
- ½ tsp Salt
Preparation
Preheat oven to 375 F
Combine all the ingredients for the meatballs in a mixing bowl and mix well. Form meatball mixture into small meatballs and place on a parchment lined baking sheet. Bake for 10 minutes or until meatballs are no longer pink in the center.
In a large stockpot, add all the ingredients for the spaghetti. Cook over medium heat until the zucchini is tender. Add in the meatballs and cook for an additional few minutes.
Serve and enjoy!
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