Keto Spaghetti & Meatballs

Ingredients:

Meatballs:

• 1/2 lb. ground beef
• 1/4 lb. ground pork
• 2 tbsp. fresh minced garlic, divided
• 1/2 cup almond flour
• 2 tbsp. shredded Parmesan cheese
• 1 egg

Sauce:

• 1 tbsp. extra-virgin olive oil
• 1 1/4 cup crushed tomatoes
• 1 tsp. dried basil
• 1 tsp. dried thyme
• 1/2 tsp. dried oregano

Noodles:

• 5 cups zucchini noodles
• 1/4 cup chopped parsley

Makes 4 Servings (3 meatballs per serving)

1. In a large mixing bowl, combine the beef, pork, 1 tablespoon of the garlic, almond flour, Parmesan cheese, egg, and salt and pepper to taste.
2. Form the mixture into 12 meatballs.
3. Heat the olive oil in a large saucepan or Dutch oven over medium-high heat. Add the meatballs and cook for 2-3 minutes on all sides, until browned. Work in batches to avoid overcrowding, if needed. 
4. Remove the meatballs and set aside. 
5. Reduce the heat to medium. Add the remaining 1 tablespoon of garlic to the pan and saute for 1 minute. 
6. Add the crushed tomatoes, 1/2 cup water, basil, thyme. oregano, and salt and pepper to taste. Bring to a boil and then reduce heat to medium-low. Add meatballs back to the sauce and simmer covered for 10-12 minutes, until the meatballs are cooked through. 
7. Turn off the heat. Add the zucchini noodles to the pot and toss to warm. Scoop the noodles, meatballs, and sauce onto 4 plates and garnish with chopped parsley. 

WW POINTS VALUE: 11 pts. 

Note: This recipe appears in the New Keto-Friendly South Beach Diet book. Who knew keto-friendly spaghetti and meatballs could taste so good? This take on an Italian comfort food classic is quite filling and flavorful. You can make zucchini noodles with a spiralizer and they come out great. If you're planning ahead, you can make the meatballs and sauce in an airtight container in the refrigerator for up to 4 days. Then you can reheat the meatballs and toss with the zucchini noodles. You can also use ground turkey, veal, beef, chicken or pork in this recipe and the dish will still taste delicious.