Zucchini Spaghetti with Meatballs

Eva
Break away from the conventional and prepare the classic spaghetti and meatballs, but now in this low-carb version, using delicious zucchini noodles instead of pasta. You won’t be able to tell the difference.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
  • 500 grams ground beef
  • 1/4 cups Parmesan cheese
  • 1/2 cups onion, finely chopped
  • 1/4 teaspoons Italian seasoning
  • 1 tablespoon mustard
  • 1 egg
  • salt and pepper
  • 3 tablespoons olive oil
  • 3 cloves garlic, finely chopped
  • 2 onions, finely chopped
  • 2 carrots, finely chopped
  • 6 tomatoes, poached and seedless
  • 1/2 cups chicken broth
  • 1 bunch basil
  • 1 teaspoon oregano
  • 3 tablespoons butter
  • 2 Eva® clam of zucchini noodles, 300 g each
  • salt and pepper
  • basil, for garnish
  • Parmesan cheese, grated, for serving
Preparation
20 mins
40 mins
Low
  • In a bowl, mix the meat with cheese, onion, Italian herbs, mustard, egg, salt, and pepper. Using your hands, form the meatballs. Set aside.
  • Heat the oil in a saucepan over medium heat and cook the garlic with the onion, carrot, and tomato. Slightly cool and blend with the broth.
  • Return the sauce to the pot and once it comes to a boil, add the meatballs, the sprig of basil, and the oregano. Cover and cook for 20 minutes or until cooked through, season with salt and pepper.
  • In a skillet, melt the butter and cook the Eva® Zucchini Noodles until soft. Season with salt and pepper.
  • Serve the Eva® Zucchini Noodles with meatballs and a bit of sauce. Garnish with basil and parmesan.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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