8oz(230g) Italian sausagemeat only, casing removed
½cup(60g) cheeseshredded
1small(70g) onionfinely chopped
3tablespoons(10g) fresh parsleychopped
2cloves(10g) garlicfinely chopped
Salt & pepper
2tablespoons(30g) ghee/butter/oilfor frying
Low Carb Tomato Basil Marinara
2tablespoons(30g) olive oil
1large (130g) Onionfinely chopped
3cloves(15g) garlicfinely chopped
¼cup(55g) butter
½cup(120g) tomato paste
1Bay Leaf
3tablespoonsFresh Basilcoarsely chopped
1cupwater
Salt & pepper
Zucchini Spaghetti Noodles
2large(700g) zucchini spiralized
Instructions
Low Carb Tomato Basil Marinara
Heat olive oil in a fry pan or sauce pan over medium heat and saute your garlic an onions until they begin to soften and become translucent
Once onion and garlic have softened add butter and tomato paste and simmer and medium low, stirring occasional until combined well
Add bay leaf, water, and salt and pepper to taste, simmer on low for minimum 20 minutes or until ready to use
Stir in fresh chopped basil and combine before serving
Low Carb Italian Meatballs
Add all ingredients to mixing bowl and using your hands combine well. Churning and mashing the mixture with your fingers until all ingredients are well distributed and the ground meat has been well combined and broken down
Grab a handful (6 oz) of your meatball mixture and form each portion into a ball..like a meatball. Form it like you would a snowball that you want to stay nice a tight as you hurl it at your sister. Season formed meatballs.
Heat oil/ghee in oven safe skillet or fry pan to med-high temperature and fry meatballs rotating every 1-2 minutes until they brown
Place meatballs in a 375°F [190°C] oven for anywhere from 10-20 minutes until internal temperature reads 145°F-150°F [60°C-70°C] on your meat thermometer, or they are visually cooked through
Remove from the oven and let stand in the hot skillet for 5 or more minutes, letting carry over cooking bring the internal temperature to at least 160°F [71°C] at which point tyour low carb meatballs are ready to serve
Zucchini Noodles
Tip and tail your zucchini and depending on the spiralizer you have you may need to cut zucchini into a manageable size. Following the instructions create desired amount of zoodles. I large (350g) zucchini will generally yield 2 servings of pasta noodles
Either fry zoodles in a fry pan with olive oil and salt until desired doneness or add raw zucchini noodles straight to your bowl/plate and let your hot marinara sauce soften them to your liking
Assemble your low carb spaghetti and meatballs and garnish with red chili flakes, fresh basil, fresh parsley, fresh grated cheese, or Parmesan cheese
Enjoy!
Notes
As always, check the post above the recipe for more details and tip on how to make this recipeMeatball Tips:
Allow you ground meat to come to near room temperature to avoid painfully numb hands
Protein: You can definitely try any ground meats you would like for this recipes
Higher fat content ground beef will help keep the meatballs from falling apart during cooking
You should not need to use any binder to keep these together, but if you do, use some dried Parmesan cheese as a low carb breadcrumb replacement
Fresh is better, but pre-chopped frozen onions and minced garlic are a convenient timesavers
Sauce Tips:
Store leftovers in a sealed container of jar in the fridge
Letting your sauce simmer longer will soften onions and garlic further and allow the flavours to develop
Looking for a different low carb recipe?Something you don't see here or looking for a low carb version of your favourite recipe? Let me know so I can get working on it! Contact me directly or leave a comment!