Zucchini Noodles with Meatballs Meal Prep (Keto, Low Carb)

Servings: 5 Prep Time: 30 minutes Cook Time: 30 minutes Total Time: 1 hour
Course: Main Dishes Cuisine: American
Zucchini noodles with meatballs and covered in marinara sauce. Everything is low carb and keto
friendly.

Ingredients
Meatballs
1 lb ground beef (80/20)
1/3 cup almond flour
1/2 cup grated parmesan cheese
1/4 cup shredded mozzarella cheese
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tbsp Italian seasoning
1 large egg

Marinara Sauce
28 oz can diced tomatoes no sugar added
1/4 cup extra virgin olive oil
1/4 tsp black pepper
1 tsp onion powder
1 tsp garlic powder
1 tsp dried basil
1 tsp dried oregano
1 tsp dried parsley
1 tsp salt

Zucchini Noodles
1 ½ tbsp olive oil
2 garlic cloves minced
5 medium zucchini spiralized
salt to taste

Instructions
Meatballs
1. Preheat oven to 375F. Line a large baking sheet with parchment paper.
2. In a large bowl, add all meatball ingredients. Mix until everything is evenly blended.
3. Using a 1.5 tbsp scoop, scoop up meat and form into round balls. Place onto prepared baking
sheet. You should be able to make about 25 meatballs.
4. Bake for 18-20 minutes or until meatballs are fully cooked.

Marinara Sauce
 1. Add all marinara sauce ingredients to a blender. Blend on low speed until pureed.
2. Pour sauce into a saucepan. Bring to a simmer and cook until thickened. You should have
approximately 3 cups of sauce.

Zucchini Noodles
1. Add oil and garlic to large skillet. Bring to medium high heat. Once oil is heated, add in zucchini.
Cook until zucchini is tender but still crisp. Add salt as needed. Drain water from zucchini
noodles.

Preparing Meal Prep

1. Add zucchini noodles to meal prep containers. Add about 5 meatballs to each container. Add 4-5
tbsp of sauce to each meal prep. I recommend storing the sauce in a small container to be added
when ready to eat. You will have a lot of leftover sauce, which you can store for a future recipe.
2. When reheating meal prep, the zucchini will release more water. Drain water before adding sauce.
Garnish with additional parmesan cheese and fresh parsley if desired.

Notes
The zucchini will release additional water when reheated. I recommend that you store the sauce
separately, so that you can drain the zucchini after it is reheated, and then add the sauce.
I use these Meal Prep Containers* and this spiralizer.*
*Some of the links contained in this post are affiliate links. Much like referral codes, this means I
earn a small commission if you purchase a product I referred (at no extra charge to you).
Nutrition estimate includes approximately 1 1/2 cups of sauce.

Nutrition
Serving: 0.2of recipe, Calories: 477kcal, Carbohydrates: 13g, Protein: 33.9g, Fat: 33.2g, Saturated Fat:
9.3g, Polyunsaturated Fat: 2.2g, Monounsaturated Fat: 15.2g, Cholesterol: 126.6mg, Sodium: 606.5mg,
Fiber: 4.8g, Sugar: 7.5g, Vitamin A: 300IU, Vitamin C: 62.7mg, Calcium: 240mg, Iron: 4.9mg, Net
Carbs: 8g
The nutrition information provided are only estimates based on an online nutritional calculator. I am
not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information
and any dietary restrictions and concerns you may have.

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