Tasty Keto Low Carb Spaghetti and Meatballs

If you ask me, keto-friendly pasta alternatives are a game-changer.

This low-carb take on classic spaghetti and meatballs gives you all the comfort of the original without the carb overload. Zucchini noodles (or any keto-friendly pasta) provide the perfect base for tender, well-seasoned meatballs and rich tomato sauce.

The meatballs are made with a smart mix of ground beef and Italian seasonings, then pan-seared until they’re perfectly browned. A homemade marinara sauce that’s both low in sugar and big on flavor ties everything together.

It’s a satisfying dish that keeps you on track with your keto goals while still feeling like you’re enjoying a classic Italian dinner.

What Kind of Minced Beef Should I Use?

For these keto meatballs, you’ll want to pay attention to the fat content of your minced beef. An 80/20 blend (meaning 80% lean meat to 20% fat) is ideal since it provides enough fat to keep the meatballs juicy and flavorful while still holding their shape. If you use meat that’s too lean, like 90/10, your meatballs might end up dry and less tasty. Ground chuck is a great choice for this recipe, but regular ground beef works well too. Just avoid extra-lean ground beef, as the fat content helps bind the meatballs together and adds that rich flavor we’re looking for in a classic Italian dish.

Options for Substitutions

Looking to switch things up with this keto-friendly pasta dish? Here are some helpful substitutions while keeping it low-carb:

• Zero carb keto noodles: You’ve got options here! Try spiralized zucchini (zoodles), spaghetti squash, or hearts of palm noodles. Just remember that zoodles and spaghetti squash need to be patted dry to avoid watery sauce.
• Chicken liver: Not a fan of liver? Simply use more minced beef instead, or try ground pork for a different flavor. The recipe already mentions this swap!
• Minced beef: Ground turkey or pork work well here too. If using turkey, add an extra tablespoon of olive oil to keep the meatballs moist since it’s leaner.
• Parmesan cheese: Other hard aged cheeses like Pecorino Romano or Grana Padano work great. Just make sure to check the carb content to stay keto-friendly.
• Marjoram: If you can’t find marjoram, use an equal amount of oregano or thyme – both herbs work well with these flavors.
• Beef stock: Chicken stock works fine too, or simply use water with an extra pinch of salt. Just avoid vegetable stock as it often contains added sugars.

Watch Out for These Mistakes While Cooking

The biggest challenge when making keto spaghetti and meatballs comes from working with zero-carb noodles – they can become rubbery if not prepared correctly, so make sure to rinse them thoroughly and pat them completely dry before adding to your sauce. A common mistake with meatballs is overworking the meat mixture, which leads to dense, tough results – instead, mix the ingredients just until combined and shape them gently with slightly wet hands. When it comes to the sauce, rushing the cooking process can leave you with a watery consistency and underdeveloped flavors – let it simmer uncovered for at least 20-30 minutes to reduce and thicken naturally. For the best texture, avoid overcrowding your pan when browning the meatballs, and give them enough space to develop a nice crust before turning them over.

What to Serve With Keto Spaghetti and Meatballs?

Since this keto-friendly version of spaghetti and meatballs is already a complete meal, you’ll want to focus on low-carb sides that complement without overwhelming. A simple side salad with mixed greens, cucumber, and a drizzle of olive oil and vinegar makes the perfect light companion. If you’re looking to add more vegetables, try some roasted zucchini or sautéed mushrooms – they’re both low in carbs and go really well with the rich tomato sauce and meatballs. For those who want to keep things strictly keto, garlic butter roasted broccoli or cauliflower makes an excellent side that can soak up any extra sauce on your plate.

Storage Instructions

Keep Fresh: This keto spaghetti and meatballs keeps really well in the fridge. Just put it in an airtight container and it’ll stay good for up to 4 days. I like to store the noodles separately from the sauce and meatballs to keep them from getting too soft – this way, everything stays just right!

Freeze: The meatballs and sauce are perfect for freezing! Pop them in a freezer-safe container and they’ll last up to 3 months. I don’t recommend freezing the keto noodles though – they’re best when prepared fresh. When you’re ready to eat, just thaw your sauce and meatballs overnight in the fridge.

Reheat: To warm up your leftovers, heat the sauce and meatballs in a pan over medium heat until everything’s hot throughout. If you’re using the microwave, heat in 30-second intervals, stirring in between. For the noodles, a quick dip in hot water will do the trick – they’ll be ready in no time!

Preparation Time	15-25 minutes
Cooking Time	30-40 minutes
Total Time	45-65 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 800-900
• Protein: 60-70 g
• Fat: 50-60 g
• Carbohydrates: 10-15 g

Ingredients

• 2 tablespoons extra virgin olive oil
• 3 cloves garlic, crushed
• 1 large onion, finely chopped
• 14 oz minced beef
• 5 oz chicken liver, finely chopped (or additional minced beef)
• 1/2 cup grated parmesan cheese
• 1/2 tablespoon dried oregano
• 1/2 tablespoon dried marjoram
• 1/2 teaspoon salt
• 1/4 cup beef stock
• 14 oz canned diced tomatoes (without added sugar)
• 7 oz uncooked zero carb, zero calorie keto noodles
• 2 tablespoons grated parmesan cheese for each serving

Step 1: Prepare the Meatball Mixture

In a bowl, mix together minced beef with finely diced chicken liver (or substitute with ground chicken if you prefer), grated parmesan, your choice of dried herbs, and a pinch of salt.

Once everything is mixed well, shape the mixture into 20 meatballs using your hands.

Step 2: Sauté Aromatics and Brown Meatballs

In a large saucepan, heat olive oil over medium heat.

Add crushed garlic and diced onion, then reduce to low heat.

Cook for about 2 minutes until the aromatics become golden and fragrant.

Carefully place the meatballs into the saucepan and fry them for 2-3 minutes on all sides until they are browned but not fully cooked through.

Step 3: Simmer Meatballs in Sauce

Add beef broth to the saucepan to deglaze, scraping any flavorful bits off the bottom.

Stir in a can of diced tomatoes.

Cover the saucepan and let it simmer for 20 minutes, allowing the liquid to slightly thicken and reduce.

Adjust the seasoning with additional salt and pepper to taste, if needed.

Step 4: Cook the Keto Noodles

While the meatballs are simmering, prepare the wonder noodles according to the package instructions.

If these noodles are unavailable, you can alternatively make zucchini noodles using a spiralizer or use shirataki spaghetti.

These low-carb options complement your meatball dish perfectly by adding fiber without impacting your carb count.

Step 5: Assemble and Serve

Once the meatball sauce and noodles are ready, serve 1/4 of the cooked noodles on each plate.

Top with 1/4 of the meatball sauce.

Finish by sprinkling 1/4 cup of grated parmesan over each serving.

Enjoy your delicious and satisfying meal!

Step 6: Storing and Reheating Leftovers

If you have any leftovers, you can freeze them in an airtight container or store them in the fridge for up to 2 days.

To enjoy later, defrost the meal the day before and rewarm it in the microwave or on the stovetop in a saucepan until heated through.