Prep time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes
- 1 lb ground beef or pork (or a mixture of both)
- 1/4 cup grated Parmesan cheese
- 1/4 cup almond or coconut flour
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh basil
- 1 large egg, beaten
- 2 cloves garlic, minced
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp red pepper flakes (optional)
- 2 tbsp olive oil
- 2 medium zucchinis, spiralized or sliced into thin ribbons
- 1 cup marinara sauce (sugar-free and low-carb)
In a large mixing bowl, combine ground meat, Parmesan cheese, almond flour, parsley, basil, egg, garlic, salt, black pepper, and red pepper flakes (if using). Mix well until all ingredients are evenly distributed.
Shape the mixture into 1-inch diameter meatballs (about 16-20 meatballs) and set them aside on a plate.
Heat the olive oil in a large skillet over medium-high heat. Once hot, add the meatballs in a single layer, being careful not to overcrowd the pan. You might need to cook them in batches.
Cook the meatballs for about 5-7 minutes, turning occasionally, until they are browned on all sides. Remove the cooked meatballs from the skillet and set aside on a separate plate.
In the same skillet, add the spiralized or ribboned zucchini and sauté for 3-4 minutes until slightly softened but still firm.
Add the marinara sauce to the skillet with the zucchini and stir to combine. Bring the sauce to a simmer.
Return the meatballs to the skillet, nestling them into the sauce and zucchini. Reduce the heat to low, cover, and cook for an additional 10-15 minutes, or until the meatballs are cooked through.
Serve the keto meatballs and zucchini hot, garnished with additional chopped parsley and basil, if desired. Enjoy your delicious and healthy meal!