Low-Carb Spaghetti
and Meatballs
A lighter take on a classic comfort food — zucchini noodles replace pasta for a low-carb twist, topped with hearty turkey and beef meatballs in marinara sauce.
- ½ cup red onion, finely chopped
- 4 garlic cloves, minced
- ½ lb turkey sausage
- ½ lb lean ground beef or ground turkey
- 1 egg
- 2 tbsp Italian seasoning
- 4 tbsp fresh parsley, minced
- 2 medium zucchini
- 1 jar marinara sauce
- 1 tbsp olive oil
- — non-stick cooking spray
- — Parmesan cheese, to serve (optional)
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1
Prep the aromatics
Peel and quarter the red onion and garlic cloves. Place in a food processor and pulse on low until finely chopped.
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2
Mix the meatballs
Combine turkey sausage, ground beef, egg, onion, garlic, Italian seasoning, and fresh parsley in a large mixing bowl. Mix with your hands or a stand mixer until well combined.
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3
Form the meatballs
Roll the meat mixture into 1-inch meatballs and set aside on a plate.
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4
Cook the meatballs
Heat olive oil in a large skillet over medium heat. Add meatballs and use tongs to turn frequently until thoroughly cooked through, about 10–12 minutes.
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5
Make the zucchini noodles
Use a mandolin slicer or spiralizer to cut the zucchini into noodles.
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6
Sauté the zoodles
Place a small skillet over medium heat and lightly coat with non-stick cooking spray. Add zucchini noodles and toss frequently until softened, about 3–4 minutes.
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7
Warm the sauce
Pour marinara sauce over the meatballs in the skillet. Stir and warm together for 2–3 minutes.
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8
Serve
Spoon meatballs and marinara over the zucchini noodles. Sprinkle with Parmesan cheese, if desired. Serve immediately.
- Make it ahead: Meatballs can be formed and refrigerated up to 24 hours in advance.
- Spiralizer tip: A spiralizer gives the most pasta-like noodles; a mandolin gives wider ribbons — both work great.
- Swap it: Use all ground turkey instead of beef for an even leaner dish.