Keto Italian Style Meatballs with Marinara Sauce and Zoodles
Meatballs
1⁄2 lb ground chuck
1⁄2 lb ground pork
1⁄4 c grated parmesan cheese
1⁄2 c grated mozzarella cheese
1 egg, beaten
2 T minced or grated onion
2 cloves garlic, minced or grated
2 T minced parsley
1 t Italian seasoning or dried oregano
1⁄2 t garlic powder
1⁄4 t crushed red pepper flakes
1⁄2 t kosher salt
1⁄4 t black pepper
Marinara
1 28-oz can tomatoes (San Marzano if available)
3 T olive oil
1 medium onion, minced
2 T tomato paste
2 cloves garlic, grated
1 bay leaf
Small handful chopped fresh oregano and basil, or 1 t Italian seasoning
1⁄2 t red pepper flakes
Salt and pepper
Zoodles
4 medium zucchini
2 T olive oil
Salt and pepper
Preheat oven to 425 degrees F.
Prepare meatballs: Place all ingredients in a bowl and combine gently with a fork. Use your hands to break up the ground meats and make sure everything is combined but don’t over mix. Form heaping tablespoon-size meatballs onto a sheet pan lined with oiled parchment paper (you’ll make somewhere around 25 meatballs). Bake for 15-20 minutes depending on size, until cooked through and lightly browned. Finish on broil for the final 2 minutes to brown.
For the marinara, heat the oil in a heavy pot. When oil is hot, add onion with a pinch of salt and sweat for 3-4 minutes, stirring occasionally. Add the tomato paste, garlic, bay leaf, herbs, and red pepper flakes and cook 2 minutes more. Add tomatoes, 1⁄2 t salt and 1⁄4 t black pepper and stir to combine. Use a wooden spoon to break up any large pieces of tomato. Cover and simmer on lowest heat for at least 30 minutes and up to 1 hour. Taste for seasoning, adding more salt if needed. Once meatballs are cooked, add them to the sauce.
Make your zoodles (there are hand-held zoodle-ers or attachments for a stand mixer) and place them on a sheet pan. Toss with olive oil and salt and pepper. Roast in the oven for 10-12 minutes.
Pile zoodles in a large serving bowl. Top with marinara and meatballs. Serve with additional parmesan cheese.
