Zucchini Noodles With Pesto Meatballs
We wanted to develop a keto spaghetti and meatballs recipe because this comfort food favorite is usually packed with high-carb ingredients like pasta and tomato sauce. To make it keto-friendly, we needed tender meatballs topped with a delicious low-carb sauce and served on a wheat pasta replacement. Of all the vegetable noodles we tested, tasters most liked spiralized zucchini, which could be twirled around a fork like spaghetti.
Ingredients
- 3 zucchini 8 ounces each, ends trimmed
- 8 ounces 80 percent lean ground beef
- 5 tablespoons Basil Pesto this page, divided
- ½ teaspoon table salt divided
- ¼ teaspoon red pepper flakes
- 2 teaspoons extra-virgin olive oil
- ¼ teaspoon pepper
- 2 ounces cherry tomatoes halved
- 2 tablespoons grated Parmesan cheese
Instructions
- Using spiralizer, cut zucchini into ⅛-inch-thick noodles, then cut noodles into 12-inch lengths. (You should have 1 pound zucchini noodles after spiralizing; reserve any extra noodles for another use.)
- Adjust oven rack to middle position and heat oven to 375 degrees. Add ground beef, 2 tablespoons pesto, ¼ teaspoon salt, and pepper flakes to large bowl and knead with your hands until well combined. Pinch off and roll mixture into 1¾-inch meatballs (you should have 6 meatballs).
- Toss zucchini with oil, pepper, and remaining ¼ teaspoon salt on rimmed baking sheet and spread into even layer. Roast for 5 minutes. Push zucchini to sides of sheet, arrange meatballs in center, and roast until zucchini is tender and meatballs are cooked through, 10 to 15 minutes.
- Remove zucchini and meatballs from oven. Transfer zucchini to colander and shake to remove any excess liquid. Toss zucchini with 1 tablespoon pesto in bowl, then divide among individual serving bowls. Top with meatballs, tomatoes, Parmesan, and remaining 2 tablespoons pesto. Serve.