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Zucchini Noodles with Meatballs

A healthy and satisfying dish featuring zucchini noodles topped with homemade, juicy meatballs and rich marinara sauce, perfect for a low-carb or gluten-free meal.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Meatballs
  • 1 cup grated Parmesan cheese
  • 1/4 cup heavy cream
  • 1 medium onion, grated and patted dry
  • 1 large egg
  • 2 cloves garlic, minced
  • 1/4 cup fresh parsley, chopped
  • 1 teaspoon Italian seasoning
  • 1 teaspoon sea salt
  • 1 teaspoon black pepper
  • 1 pound ground beef
For the Zoodles and Sauce
  • 8 medium zucchini About 8 medium zucchinis
  • 2 cups marinara sauce, divided Thick marinara recommended
  • extra to taste grated Parmesan, for serving

Method
 

Preparation
  1. Preheat your oven to 425°F (218°C) and line a baking sheet with parchment paper or foil.
  2. In a large mixing bowl, combine the Parmesan, heavy cream, grated onion, egg, garlic, parsley, Italian seasoning, salt, and pepper until well mixed.
  3. Add the ground beef and mix gently just until combined. Shape into uniform meatballs about one inch wide.
  4. Arrange meatballs on the prepared baking sheet, leaving some space in between.
  5. Bake for about 10 minutes, then drain any excess liquid. Switch oven to broil and broil for an additional 2 minutes, watching closely.
Cooking the Zoodles
  1. Spiralize the zucchini into noodles. If you don't have a spiralizer, a julienne peeler works too.
  2. Heat a skillet over medium-high heat with a little oil. Add the zucchini noodles and cook briefly until tender.
  3. Drain any excess liquid and avoid overcrowding the pan.
  4. Warm the marinara sauce in a separate saucepan or microwave.
Bringing It All Together
  1. Toss the tender zoodles with about three-quarters of a cup of marinara sauce.
  2. Divide the sauced zoodles among serving plates and top each with the broiled meatballs.
  3. Spoon remaining marinara sauce over the meatballs and sprinkle with extra Parmesan.
  4. Serve immediately.

Notes

To keep leftovers fresh, store zucchini noodles, marinara, and meatballs separately in airtight containers. Frozen zucchini noodles lose their texture once thawed.