Introduction

Ground Beef Keto Meatballs with Zoodles is a hearty, wholesome, and flavor-packed dish that delivers all the satisfaction of a traditional Italian pasta dinner without the heavy carbs. Juicy and tender beef meatballs are simmered in a rich marinara sauce and paired with fresh zucchini noodles (zoodles), creating a balanced low-carb meal that’s perfect for keto enthusiasts, gluten-free eaters, or anyone seeking a lighter version of comfort food.

This recipe is simple enough for weeknights yet elegant enough for entertaining. The zoodles soak up the flavors of the sauce beautifully, and the meatballs provide that classic, savory, melt-in-your-mouth bite.

Why I Love This Recipe

I love this recipe because it keeps comfort food alive while staying keto-friendly. Meatballs are always a crowd-pleaser, but pairing them with zoodles instead of pasta means I can enjoy a big, satisfying bowl without feeling weighed down. The meatballs are juicy and flavorful, the sauce is rich and garlicky, and the zucchini adds a light, fresh twist.

It’s also incredibly versatile—I can change up the sauce, seasonings, or even the type of meat to fit my mood. Plus, it’s a dish that feels indulgent but is still packed with protein, nutrients, and low carbs.

Why This is a Must-Try Dish

Perfect low-carb comfort food—all the flavor of spaghetti and meatballs without the carbs.
Quick and easy—ready in under 40 minutes.
Meal-prep friendly—stores well for busy weeks.
Versatile—can be customized with different proteins, veggies, and sauces.
Wholesome & family-friendly—kids love it too!

Recipe Overview

Preparation Time: 15 minutes
Cooking Time: 25 minutes
Total Time: 40 minutes
Servings: 4
Calories: ~360 per serving (with sauce and zoodles)
Course: Main Course
Cuisine: Italian-inspired, Keto

Ingredients

For the Meatballs:

1 pound ground beef (85–90% lean)
1 large egg
½ cup grated Parmesan cheese
½ cup almond flour (low-carb binder)
2 cloves garlic, minced
2 tablespoons fresh parsley, chopped
1 teaspoon Italian seasoning
½ teaspoon onion powder
½ teaspoon salt
½ teaspoon black pepper

For the Sauce and Zoodles:

2 tablespoons olive oil
3 cups low-carb marinara sauce (sugar-free)
4 medium zucchini, spiralized into noodles
2 cloves garlic, minced
1 tablespoon butter (optional, for extra richness)
Fresh basil leaves, for garnish
Extra Parmesan, for serving

Cooking Directions

Make the Meatball Mixture: In a large bowl, combine ground beef, egg, Parmesan, almond flour, garlic, parsley, Italian seasoning, onion powder, salt, and pepper. Mix until just combined.
Form Meatballs: Roll mixture into 1½-inch balls and set aside.
Cook Meatballs: Heat olive oil in a large skillet over medium heat. Add meatballs and sear until browned on all sides (about 6–7 minutes).
Simmer in Sauce: Pour marinara sauce over meatballs. Cover and simmer for 15 minutes, until meatballs are cooked through.
Prepare Zoodles: While meatballs simmer, heat a separate skillet over medium heat. Add butter (or olive oil) and garlic. Sauté for 1 minute, then toss in zoodles. Cook for 3–4 minutes until just tender (don’t overcook).
Assemble: Serve meatballs and sauce over zoodles. Garnish with Parmesan and fresh basil.

Step-by-Step Preparation Method

Gather all ingredients and spiralize zucchini.
Mix ground beef with seasonings, cheese, and almond flour.
Roll into uniform meatballs for even cooking.
Sear meatballs in a skillet until browned.
Add marinara sauce and simmer gently.
Sauté zoodles quickly to keep them tender and crisp.
Plate zoodles, top with meatballs and sauce, garnish, and serve.

How to Serve

Serve hot in bowls or plates, topped generously with Parmesan and fresh basil.
Pair with a side salad (like Caesar or Caprese) for a complete meal.
Serve with keto garlic bread for an extra indulgence.

Recipe Tips

Don’t overmix meatball mixture—this keeps them tender.
Use a scoop or spoon for evenly sized meatballs.
Cook zoodles briefly to avoid sogginess.
For extra flavor, bake meatballs in the oven at 400°F (200°C) for 18–20 minutes instead of pan-searing.

Variations

Different Protein: Use ground turkey, chicken, pork, or a mix of meats.
Cheesy Meatballs: Add mozzarella cubes inside each meatball for a gooey surprise.
Spicy Kick: Add red pepper flakes or cayenne to the meatball mixture.
Creamy Sauce: Swap marinara for a keto Alfredo or pesto sauce.
Zoodle Alternatives: Use spaghetti squash or shirataki noodles instead.

Freezing and Storage

Refrigeration: Store leftovers in an airtight container for up to 4 days. Keep zoodles and meatballs separate for best texture.
Freezing: Freeze cooked meatballs with sauce for up to 2 months. Zoodles don’t freeze well, so make them fresh when reheating.
Reheating: Warm meatballs and sauce in a skillet over low heat; make fresh zoodles to serve.

Special Equipment Needed

Large skillet with lid
Spiralizer (or buy pre-spiralized zucchini)
Mixing bowls
Wooden spoon/spatula

FAQ

Q1: Can I bake the meatballs instead of pan-frying?
Yes! Bake at 400°F (200°C) for 18–20 minutes.

Q2: Can I make the meatballs ahead of time?
Absolutely. Shape and refrigerate them up to 24 hours before cooking.

Q3: Are store-bought marinara sauces keto-friendly?
Some are—look for sugar-free options. Rao’s and Primal Kitchen are great choices.

Q4: How do I prevent zoodles from getting soggy?
Don’t overcook them, and salt lightly to draw out moisture if needed.

Q5: Can I meal prep this recipe?
Yes! Cook and store meatballs with sauce separately. Spiralize fresh zucchini when ready to serve.

Conclusion

Ground Beef Keto Meatballs with Zoodles is the ultimate comfort food made keto-friendly. With juicy, flavorful meatballs, a rich marinara sauce, and light zucchini noodles, this dish delivers satisfaction without the carbs. It’s quick, versatile, and meal-prep ready, making it a perfect recipe to add to your weeknight rotation. Whether you’re on a keto diet or just want a wholesome Italian-inspired dinner, this recipe is guaranteed to impress.