This easy keto & paleo meatballs with zoodles weeknight dinner recipe is ready in 30 minutes or less. You don’t need to use any pasta at all. All you need is zucchini that is light and nutritious.
Finally, all the amazing summer vegetables are almost ready! It’s my favorite time of the year when I can just go to the countryside and pick some fresh vegetables straight from the garden. So, I decided to create another zucchini recipe, and it’s obviously zoodles again (zoodles recipe with chicken here). It looks like this time my creative side ends here. It’s just a simple dish that I like to enjoy as a weeknight dinner for many years.
I feel like these simple recipes are always the best, right?! At least, lately I’m obsessed with simple recipes. The life is already quite busy, and sometimes I need a quick and delicious recipe that comforts me. At least I feel that way. Yes, even though I love cooking, I’m sometimes too hangray to spend too much time in the kitchen. All I need is a quick, fulfilling dinner and I’m happy.
Also, big thanks to Thrive Magazine for featuring my recipe in the summer issue. It’s my first time in the UK food magazine. In the last post, I forget to mention that little special event for me.
I’m gone stop talking now and finally give you the recipe … Have a wonderful summer! 😉
Paleo Meat Balls with Zoodles in a Tomato Sauce
Time: 30 minutes
Serve for 3
Nutritional information (per serving): 434 kcal, Protein: 37,6 g, Net Carbs: 9,4 g, Fat: 25,8 g
- 400 g ground beef (choose organic grass-fed beef when possible)
- 1 tsp ground flaxseeds
- 1 minced garlic
- 1 tbsp coconut butter
- 300 g peeled & crushed tomatoes (you can use canned or peel the tomatoes in hot water and blend them)
- Seasoning: black pepper, pink Himalayan salt, 1/2 tsp dry paprika, 1/2 tsp oregano, 1/2 tsp basil
- 2 medium zucchinis
Special equipment: Vegetable spiralizer!
If you don’t have one, then you can always use your vegetable peeler and make thin zucchini tagliatelle. However, if you like healthy cooking, then I recommend buying one. It doesn’t matter what kind of spiralizer you buy as long as it works. I have tried different ones, and I think that are all quite similar. Just different prices.
- Mix the ground beef with ground flaxseeds (it helps it to stay together better) and garlic. Season with pepper, salt, dry paprika, oregano, and basil. Form small meatballs out of the mixture (about 10-12).
- Heat a large pan over medium/high heat. Add coconut butter and diced onions. Cook for about 30 seconds. Be careful not to burn the onions.
- Add meatballs on a pan. Cook the balls about for 7-10 minutes or until golden.
- While the meat is cooking, spiralize the zucchini. If you don’t have special spiralizer, then use your vegetable peeler and make ribbons out of zucchini.
- When the meat is golden, then add crushed tomatoes and let it simmer for about 5 minutes.
- Add spiralized zoodles (you might need to cut the zoodles shorter when they are too long) and season with extra salt when needed. Cook for another minute then turn off heat.
- Serve the zoodles with fresh basil. Enjoy!
If you liked this recipe, then please leave a comment below or tag me on Instagram @healthylauracom or another platform.