Indulge in a flavorful and satisfying meal with this Keto Italian Meatball Zoodle Skillet, a low-carb masterpiece that combines succulent meatballs, zucchini noodles (zoodles), and a rich tomato sauce. Ideal for four servings, this recipe allows you to relish the comforting taste of Italian cuisine without compromising your ketogenic lifestyle.

To commence, preheat your oven to 375°F (190°C) and prepare the meatballs. In a mixing bowl, combine ground beef (or a beef and pork mix) with almond flour, grated Parmesan cheese, an egg, dried oregano, dried basil, garlic powder, salt, and pepper. Thoroughly mix the ingredients until a cohesive mixture forms. Shape the mixture into small meatballs, approximately 1-2 inches in diameter, and place them on a parchment paper-lined baking sheet. Bake for 15-20 minutes, allowing the meatballs to cook through and achieve a delicious golden brown exterior.

While the meatballs are baking, spiralize two medium zucchinis into zoodles. In a large skillet, heat olive oil over medium heat, and sauté the zucchini noodles for 2-3 minutes until they slightly soften. Season them with salt and pepper, then set them aside.

In the same skillet, introduce low-carb tomato sauce and dried Italian herbs, stirring to combine. Allow the mixture to simmer for a few minutes, infusing the flavors for a delightful sauce.

As the final step, gently add the cooked meatballs and sautéed zucchini noodles to the skillet with the tomato sauce. Toss everything together to coat evenly in the sauce, ensuring the meatballs are warmed through.

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Divide the Italian Meatball Zoodle Skillet among serving plates, garnishing with fresh basil leaves and a sprinkle of grated Parmesan cheese for a finishing touch. Each serving, with an approximate nutritional breakdown of 350 calories, 24g of total fat, 8g of saturated fat, 9g of carbohydrates, 3g of fiber, 5g of sugars, 24g of protein, and 600mg of sodium, offers a satisfying and well-balanced keto-friendly meal.

This Keto Italian Meatball Zoodle Skillet not only provides a delicious dining experience but also showcases the versatility of low-carb ingredients in creating a dish reminiscent of classic Italian flavors. Enjoy the savory blend of meatballs, zoodles, and tomato sauce as you savor a comforting and wholesome ketogenic meal.

Experience the comforting flavors of Italy in a low-carb, keto-friendly package with this Italian Meatball Zoodle Skillet recipe. This dish brings together tender homemade meatballs, zucchini noodles (zoodles), and a rich tomato sauce for a satisfying and wholesome meal. Indulge in the taste of classic Italian cuisine while staying true to your keto lifestyle with this flavorful and hearty skillet dish.

Keto Italian Meatball Zoodle Skillet Recipe: Servings: 4

Ingredients:

For the Meatballs:

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  • 1 pound ground beef (or a mix of beef and pork)
  • 1/4 cup almond flour
  • 1/4 cup grated Parmesan cheese
  • 1 egg
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon garlic powder
  • Salt and pepper to taste

For the Skillet:

  • 2 medium zucchinis, spiralized into zoodles
  • 1 tablespoon olive oil
  • 1 cup low-carb tomato sauce (sugar-free)
  • 1/2 teaspoon dried Italian herbs
  • Salt and pepper to taste
  • Fresh basil leaves, for garnish
  • Grated Parmesan cheese, for serving

Instructions:

  1. Prepare the Meatballs:
    • Preheat your oven to 375°F (190°C).
    • In a bowl, combine all the meatball ingredients—ground beef, almond flour, grated Parmesan, egg, dried oregano, dried basil, garlic powder, salt, and pepper. Mix until well combined.
    • Shape the mixture into small meatballs, about 1-2 inches in diameter.
    • Place the meatballs on a baking sheet lined with parchment paper and bake for about 15-20 minutes, or until cooked through and browned.
  2. Cook the Zoodles:
    • In a large skillet, heat olive oil over medium heat. Add the zucchini noodles and sauté for 2-3 minutes until they are slightly softened. Season with salt and pepper. Remove the zoodles from the skillet and set them aside.
  3. Prepare the Skillet:
    • In the same skillet, add the low-carb tomato sauce and dried Italian herbs. Stir to combine and let it simmer for a few minutes.
  4. Combine Meatballs and Zoodles:
    • Gently add the cooked meatballs and sautéed zucchini noodles to the skillet with the tomato sauce. Toss to coat everything in the sauce and warm the meatballs.
  5. Serve and Garnish:
    • Divide the Italian Meatball Zoodle Skillet among serving plates.
    • Garnish with fresh basil leaves and a sprinkle of grated Parmesan cheese.
Nutrition Facts (per serving):