Easy Zucchini Noodles with Pesto Meatballs – KETO, Low-carb
Transform your weeknight routine with our keto-approved Zucchini Noodles with Pesto Meatballs – a low-carb dinner recipe that’s both effortless and exquisite. Dive into the art of easy meal prep as we guide you through each step of this culinary delight. Discover the magic of zoodles and savory meatballs, making your dinner delicious and keto-friendly.
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The recipe idea came from the book “Easy Everyday KETO“.
Meal Prep for One:
Spiralized zucchini, prepared through step 1, can be placed in a zipper-lock bag or vacuum-sealed container and refrigerated for up to 5 days.
Shaped meatballs, prepared through step 2, can be refrigerated for up to 24 hours.
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How To Make Low-carb Zucchini Noodles with Pesto Meatballs
This section shows how to make simple low-carb zucchini noodles with pesto meatballs, with the step-by-step video and details about the technique, to help you visualize it.
Easy Zucchini Noodles with Pesto Meatballs – KETO, Low-carb
Zoodle magic: Easy low-carb dinner.
4
servings15
minutes15
minutes285
kcalKeep the screen of your device on
Ingredients
3 large zucchini (227 gr each)
450 gr ground chicken or beef
5 tablespoons Basil Pesto divided
1/2 tablespoon salt divided
1/4 cup cherry tomatoes, halved (50 gr)
2 tabelspoons grated Parmesan cheese (12gr)
Directions
- Using a spiralizer, cut zucchini into 1/8-inch-thick noodles, then cut noodles into 12-inch lengths (you should have 1 pound of zucchini noodles after spiralizing, reserve any extra noodles for another use.)
- Adjust oven rack oven to the middle position and heat oven to 375 degrees. Add 450 gr ground chicken or beef, 2 tablespoons pesto, and ¼ teaspoon salt (optional) to a large bowl and knead with your hands until well combined. Pinch off and roll mixture into 1-inch meatballs (you should have 20 meatballs).
- Toss zucchini with the remaining ¼ teaspoon salt on a rimmed baking sheet and spread into an even layer. Arrange meatballs on the backing sheet spaced apart. Roast for 10-15 minutes until zucchini is tender and meatballs are cooked through.
- Remove the zucchini and meatballs from the oven. Transfer zucchini to a bowl (drain in colander if needed) and toss with remaining 3 tablespoons of pesto, then divide between individual serving bowls. Top with meatballs, and tomatoes, and sprinkle with parmesan. Serve.
Recipe Video
Notes
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- NOTE: Nutritional information is provided as a courtesy only. This information comes from the online calculator cronometer.com. Although modernfifty.tv attempts to provide accurate nutritional information, these figures are only estimates.
Nutrition Facts
- Total number of serves: 4
- Calories: 285kcal
- Fat: 16.6g
- Saturated Fat: 4.5g
- Cholesterol: 123.8mg
- Sodium: 211mg
- Carbohydrates: 6.7g
- Sugar: 3.9g
- Protein: 29.9g
- Iron: 2mg
Bone Appetite
