Craving a comforting plate of spaghetti and meatballs while following a ketogenic diet? Look no further! This keto spaghetti and meatballs recipe delivers all the deliciousness of the classic dish without the carb overload. By making a few clever substitutions, you can enjoy a satisfying and flavorful meal that aligns with your low-carb lifestyle.
The Magic of Keto Meatballs
Traditional Italian meatballs get a keto-friendly makeover in this recipe. The key is to eliminate the breadcrumbs, a common ingredient that adds carbs. Instead, this recipe uses a combination of parmesan and mozzarella cheese to bind the meatballs and add a rich, irresistible flavor.
Ingredients for Keto Meatballs
- Ground Beef: The foundation of any good meatball. You can also use half ground pork for a juicier result.
- Parmesan Cheese: Adds a salty, savory depth. Freshly grated parmesan is recommended for the best flavor and melting.
- Mozzarella Cheese: Contributes to the tender texture and cheesy goodness. Shred your own mozzarella for optimal melting.
- Garlic: An essential aromatic for that classic Italian flavor.
- Egg: Helps bind the ingredients together.
- Heavy Cream: Adds moisture and richness.
- Italian Seasoning: A blend of herbs that provides that signature Italian taste.
- Salt and Black Pepper: To enhance the flavors.
Step-by-Step Meatball Preparation
- In a large bowl, combine the ground beef, garlic, egg, heavy cream, parmesan cheese, mozzarella cheese, Italian seasoning, salt, and black pepper.
- Gently mix all of the ingredients together until they stick together to form a large ball. Avoid overmixing to prevent tough meatballs.
- Using a tablespoon or cookie scoop, measure out 2 tablespoons of meat per meatball and roll into a ball using the palms of your hands. Aim for uniform size (about 1 1/2 inches) for even cooking.
- Once all meatballs are prepped, add olive oil to a large pot or Dutch oven over medium heat.
- Working in batches, sear meatballs for 2-3 minutes per side, until browned on all sides. Be careful not to overcrowd your pot, otherwise your meatballs will get stuck together. If your pot isn’t large enough to sear all meatballs at once, sear them in two or three batches instead. Remove the meatballs from the pan and place onto a plate.
Simple and Delicious Keto Spaghetti Sauce
Forget complicated recipes with dozens of ingredients. This keto spaghetti sauce is all about simplicity and flavor. With just four key ingredients, you can create a rich and satisfying sauce that perfectly complements the meatballs.
Sauce Ingredients
- Diced Tomatoes: The base of the sauce. Feel free to use whole or crushed canned tomatoes instead. Make sure they’re low in carbs and sugar!
- Garlic: Adds a pungent aroma and flavor.
- Italian Seasoning: Provides that classic Italian taste.
- Salt and Pepper: Enhances the flavors.
- Olive oil: For sautéing the garlic.
Crafting the Sauce
- Sauté the garlic in the same pot you cooked your meatballs in over medium-low heat for 2 minutes, until fragrant.
- Add all other sauce ingredients and stir to combine.
- Gently add your meatballs back into the pot.
- Cover pot with lid, reduce heat to low and let simmer for 15-20 minutes or until meatballs are cooked through. Spoon the sauce over the top of the meatballs halfway through cooking to keep them nice and juicy.
Keto-Friendly Spaghetti Options
The key to making this dish keto-friendly is choosing the right spaghetti substitute. Traditional pasta is high in carbs, but thankfully, there are several delicious low-carb alternatives available.
Popular Keto Pasta Choices
- Palmini Noodles: Made from hearts of palm, these noodles closely resemble spaghetti and offer a nice texture. Hearts of palm is a keto-friendly low carb vegetable, making Palmini noodles the ideal spaghetti substitute in this recipe. You can find Palmini noodles in a can or a sealed bag at most grocery stores. Rinse them well before using.
- Shirataki Noodles (Miracle Noodles): Made from the root of the konjac yam, these noodles are very low in carbs and calories. However, the chewy texture isn't for everyone. Drain konjac spaghetti packages and rinse well under cold water for about 2 minutes. This will ensure the best taste! Add drained noodles to the large pan. Cook over medium heat until all visible liquid is dried up.
- Zucchini Noodles (Zoodles): A classic veggie-based alternative. Use a spiralizer to create long, thin noodles from zucchini. Blot your zucchini noodles of excess moisture with paper towels.
- Spaghetti Squash: Another vegetable option that can be baked or microwaved until tender. Shred the flesh with a fork to create spaghetti-like strands.
Preparing the Noodles
This keto spaghetti recipe does not require cooking the Palmini noodles before adding them to the sauce and meatballs. However, if you prefer softer noodles, you can cook the Palmini noodles in boiling water for 5-10 minutes before using in this recipe.
Read also: Easy Low-Carb Cheese Crackers
Assembling Your Keto Spaghetti and Meatballs
- Drain and rinse the Palmini noodles.
- Remove pot from heat and stir the noodles in.
- Divide into equal portions and serve.
Serving Suggestions and Variations
- Garnish with extra parmesan cheese and fresh parsley or basil.
- Add a pinch of sugar-free sweetener to the sauce to balance the acidity of the tomatoes. Erythritol sweeteners like Swerve work well.
- For a richer sauce, add a tablespoon of tomato paste.
- Experiment with different ground meats, such as ground turkey or ground pork.
- Add vegetables like chopped onions, bell peppers, or mushrooms to the sauce.
Tips for the Best Keto Meatballs
- Don't overmix: Overmixing the meatball mixture can result in tough meatballs. Mix until just combined.
- Use a mix of ground meats: Combining ground beef and ground pork creates juicy and flavorful meatballs. 80/20 ground beef is best (80% lean, 20% fat), but leaner cuts will work. You can use all ground beef or ground pork, but the meatballs won’t be as juicy.
- Brown the meatballs: Searing the meatballs before simmering them in the sauce adds flavor and helps them hold their shape.
- Simmer, don't boil: Simmering the meatballs in the sauce allows them to cook through gently and absorb the flavors of the sauce.
- Check the temperature: Use an instant-read thermometer to ensure the meatballs are cooked through. The internal temperature should reach 160°F (71°C).
- Chill before cooking: This is optional, but if you want the meatballs to be extra sturdy, you can chill them for around 30 minutes before pan frying.
- Shape the meatballs the same. I recommend shaping the meatballs to the same size each. 1 1/2 inches is ideal.
Make Ahead and Storage Instructions
- To store: Leftovers can be stored in the fridge in an airtight container for up to 5 days.
- To freeze: Place low carb meatballs in a shallow container and store them in the freezer for up to 6 months. Thaw the meatballs before reheating. Can I freeze uncooked meatballs?Yes, and I often keep a batch frozen for quick weeknight meals. Once you shape them, transfer them to a greased container and keep in the freezer for up to 6 months. I recommend thawing them before cooking them.
- To make ahead: You can prep the meatballs for up to 2 days (48 hours) before serving. Keep them in the fridge and cook directly from the fridge.
Nutritional Information (Approximate)
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings.
- Calories: 255 per serving (approximate)
- Net Carbs: 5g per serving (approximate)
Read also: Keto Calorie Counting: A Detailed Guide
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