Kirbie's Cravings

Zucchini Noodles with Meatballs Meal Prep (Keto, Low Carb)

Zucchini Noodles with low carb keto meatballs and marinara sauce make a delicious and easy meal prep and a tasty alternative to spaghetti and meatballs.
overhead photo of four meal prep containers with zucchini noodles and meatballs

I love this low carb, gluten free and keto friendly pasta substitute. It’s easy to make in large batches and reheats well.

Keto Meatballs

Meatballs usually use breadcrumbs to help keep them moist. To keep these low carb and keto, these meatballs contain almond flour and cheese to keep them moist.
photo collage of the ingredients for the meatballs in a bowl and the raw meatballs lined up on a baking sheet

Keto Marinara Sauce

This is easy homemade marinara sauce does not include any extra sugar. Everything is blended together and then reduced and thickened on the stove.
close-up photo of keto meatballs with sauce and zucchini noodles

Recipe Tips

  • The zucchini will release additional water when reheated. I recommend that you store the sauce separately so that you can drain the zucchini after it is reheated, and then add the sauce.
  • I also garnished mine with grated Parmesan cheese and chopped parsley.
  • I use these Meal Prep Containers* and this spiralizer.*

*Some of the product links contained in this post are affiliate links. Much like referral codes, this means I earn a small commission if you purchase a product I referred (at no extra charge to you).
overhead photo of meatballs with zucchini noodles and sauce
If you are looking for more meal prep recipes, I have a whole category of them here. Or check out my One Pot Zucchini Pasta and Keto Bang Bang Zucchini Noodles, which are super easy dinner ideas.

Zucchini Noodles with Meatballs Meal Prep (Keto, Low Carb)

Servings: 5
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Course: Main Dishes
Cuisine: American
Zucchini noodles with meatballs and covered in marinara sauce. Everything is low carb and keto friendly.

Ingredients

Meatballs

  • 1 lb ground beef (80/20)
  • 1/3 cup almond flour
  • 1/2 cup grated parmesan cheese
  • 1/4 cup shredded mozzarella cheese
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tbsp Italian seasoning
  • 1 large egg

Marinara Sauce

  • 28 oz can diced tomatoes no sugar added
  • 1/4 cup extra virgin olive oil
  • 1/4 tsp black pepper
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 1 tsp dried parsley
  • 1 tsp salt

Zucchini Noodles

  • 1 ½ tbsp olive oil
  • 2 garlic cloves minced
  • 5 medium zucchini spiralized
  • salt to taste

Instructions

Meatballs

  • Preheat oven to 375F. Line a large baking sheet with parchment paper.
  • In a large bowl, add all meatball ingredients. Mix until everything is evenly blended.
  • Using a 1.5 tbsp scoop, scoop up meat and form into round balls. Place onto prepared baking sheet. You should be able to make about 25 meatballs.
  • Bake for 18-20 minutes or until meatballs are fully cooked.

Marinara Sauce

  • Add all marinara sauce ingredients to a blender. Blend on low speed until pureed.
  • Pour sauce into a saucepan. Bring to a simmer and cook until thickened. You should have approximately 3 cups of sauce.

Zucchini Noodles

  • Add oil and garlic to large skillet. Bring to medium high heat. Once oil is heated, add in zucchini. Cook until zucchini is tender but still crisp. Add salt as needed. Drain water from zucchini noodles.

Preparing Meal Prep

  • Add zucchini noodles to meal prep containers. Add about 5 meatballs to each container. Add 4-5 tbsp of sauce to each meal prep. I recommend storing the sauce in a small container to be added when ready to eat. You will have a lot of leftover sauce, which you can store for a future recipe.
  • When reheating meal prep, the zucchini will release more water. Drain water before adding sauce. Garnish with additional parmesan cheese and fresh parsley if desired.

Notes

  • The zucchini will release additional water when reheated. I recommend that you store the sauce separately, so that you can drain the zucchini after it is reheated, and then add the sauce.
  • I use these Meal Prep Containers* and this spiralizer.*
  • *Some of the links contained in this post are affiliate links. Much like referral codes, this means I earn a small commission if you purchase a product I referred (at no extra charge to you).
  • Nutrition estimate includes approximately 1 1/2 cups of sauce.

Nutrition

Serving: 0.2of recipe, Calories: 477kcal, Carbohydrates: 13g, Protein: 33.9g, Fat: 33.2g, Saturated Fat: 9.3g, Polyunsaturated Fat: 2.2g, Monounsaturated Fat: 15.2g, Cholesterol: 126.6mg, Sodium: 606.5mg, Fiber: 4.8g, Sugar: 7.5g, Vitamin A: 300IU, Vitamin C: 62.7mg, Calcium: 240mg, Iron: 4.9mg, Net Carbs: 8g

The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.

Did you make this recipe?I'd love to see it! Mention @KirbieCravings and tag #kirbiecravings!

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