Recipes To Try

The “Best” Meatballs with Zucchini Pasta & Tomato Sauce


The “Best” Meatballs with Zucchini Pasta & Tomato Sauce

The “Best” Meatballs with Zucchini Pasta & Tomato Sauce

Prep Time: 25 minutes

Cook Time: 20 minutes

Yield: 4

Serving Size: 1

Calories per serving: 701

Fat per serving: 54g

Carbs per serving: 7g

Protein per serving: 33g

Dosage: Fat 70% Protein 19% Carbs 4%


  • Meatballs (about 20-24):
  • 1.5 lb Ground Beef, 80/20
  • 1 cup Parmesan Cheese, grated
  • 4 oz Whole Milk Ricotta Cheese
  • ½ cup Almond Flour
  • ¼ cup Heavy Cream
  • 1 Egg, large (beaten)
  • 2 tbsp Olive Oil, +plus oil for frying
  • 1 Shallot, finely diced
  • 2 cloves Garlic, grated
  • ½ tsp Fine Sea Salt
  • ¼ tsp Ground Back Pepper
  • fresh parsley, chopped (garnish)
  • 4 cups Tomato Sauce (see Sauces, Dressing, and Condiments; double Tomato Sauce recipe)
  • Zucchini Noodles:
  • 2 Zucchinis, medium
  • 2 tbsp Olive Oil
  • Salt and pepper to taste


  1. Meatballs:
  2. 1. While sauce is simmering start making meatballs. Place all ingredients except parsley in a medium-size bowl and mix thoroughly by hand until completely combined and the mixture is uniformly firm.
  3. 2. Coat your hands in olive oil, and form balls slightly bigger than a golf ball. Continue
  4. coating hands as needed.
  5. 3. Heat 1-2 tbsp of olive oil in a skillet over medium heat and brown meatballs on all sides.
  6. 4. Once sauce is done add meatballs and simmer for 20 minutes.
  7. Zucchini Noodles:
  8. 1. Cut lengthwise slice from zucchini using a vegetable peeler, stopping when the seeds are reached. Turning zucchini over and continue peeling until zucchini is in long strips; discards seeds. Slice the zucchini into thinner strips resembling spaghetti (tip: stack the zucchini slices then slice thinner like spaghetti).
  9. 2. Heat olive oil in a skillet over medium heat; cook and stir zucchini in the hot oil for 1 minute. Add water and cook until zucchini is softened, 5 minutes (tip: be careful with water, if it seems watery don’t add any water). Season with salt and pepper.
  10. Tip: Spiral slicer for the zucchini is very helpful and inexpensive. Nutritional info for the sauce is calculated 1/4 cup per serving.


Yield Sauce: 1/4 cup per serving

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