Zucchini Noodles & Meatballs

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This delicious, low carb lunch or dinner option will leave you satisfied without breaking the macro bank on carbs. It’s super simple to make (especially if you buy pre-spiraled noodles) and only requires one pan for easy clean-up. Happy flexible dieting!

  • 1 tbsp olive oil
  • 16 oz pork (I purchased mine from Whole Foods with 7g fat & 23g protein per 4 oz)
  • 2 tbsp minced garlic
  • 1/4 cup diced onion
  • 1/4 cup breadcrumbs (I used Publix brand)
  • 1 egg
  • 1 tbsp dried parsley
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp salt
  • 1 tbsp pepper
  • 4 and 1/2 cups zucchini noodles (I bought mine pre-spiraled from Whole Foods)
  • 2 and 1/2 cups Newman’s own organic marinara sauce

In a large bowl mix pork, minced garlic, diced onion, breadcrumbs, and seasonings. Set a pan on medium heat then add olive oil. Work the meat mixture by hand and form golf ball size meatballs. Add to hot oil and brown, about 3 minutes each side. Remove meatballs from pan and add zucchini noodles. Toss the noodles in the oil to coat and cook for 3 minutes. Then add the marinara sauce, toss in the noddles, and nuzzle the meatballs back in. Simmer for 10 minutes and enjoy! Salt and pepper to taste.

Macros (per serving of 2 meatballs and 1/2 cup noodles & sauce, recipe makes 6 servings): 207 calories, 9g fat, 14g carbs, 20g protein, 3g fiber

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