keto spaghetti
AuthorTeamKeto
Rating

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Yields4 Servings
Prep Time20 minsCook Time20 minsTotal Time40 mins
Ingredients:
For the Meatballs:
 8 oz 80/20 ground sirloin
 1 tsp sSalt
For the "Spaghetti":
 2 cups yellow squash, spiral-sliced into noodles
For the Sauce:
 ¼ cup half-and-half
Directions:
1

Preheat the oven to 300°F.

2

Make the meatballs: In a large bowl, mix together the ground sirloin, sausage, onion, garlic powder, and salt until well combined. Divide the mixture into twelve 1-ounce meatballs. In a large sauté pan over medium heat, heat 2 tablespoons of butter for 1 to 2 minutes. Add the meatballs and sear for 1 to 2 minutes on each side, then remove them to a sheet pan. Place in the oven to finish cooking, 4 to 7 minutes.

3

Make the keto “spaghetti”: In the same sauté pan you used to cook the meatballs, heat 2 tablespoons of butter over medium heat. Add the zucchini and squash noodles, bell pepper, and tomato and sauté for 3 to 4 minutes. Reduce the heat to low and simmer until the noodles and bell pepper are tender, about 5 minutes. Season to taste with salt and pepper.

4

While the meatballs are cooking and the noodles are simmering, make the sauce: Place the half-and-half in a microwave-safe bowl and microwave for 1 to 2 minutes. Add the mashed avocado to the heated half-and-half and whisk until smooth. Season to taste with salt and pepper.

5

Divide the noodles and vegetables among 4 plates, then top each plate with 3 meatballs. Spoon the avocado sauce over the meatballs and garnish with Parmesan; serve your keto spaghetti immediately.

6

Store your leftover keto spaghetti in an airtight container in the refrigerator for up to 6 days.

Nutrition Facts

Servings 4

7g
Net Carbs

Amount Per Serving
Calories 415
% Daily Value *
Total Fat 32.7g51%
Total Carbohydrate 9.8g4%
Dietary Fiber 2.8g12%
Protein 23g46%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

CategoryCuisineCooking Method,

Ingredients

Ingredients:
For the Meatballs:
 8 oz 80/20 ground sirloin
 1 tsp sSalt
For the "Spaghetti":
 2 cups yellow squash, spiral-sliced into noodles
For the Sauce:
 ¼ cup half-and-half

Directions

Directions:
1

Preheat the oven to 300°F.

2

Make the meatballs: In a large bowl, mix together the ground sirloin, sausage, onion, garlic powder, and salt until well combined. Divide the mixture into twelve 1-ounce meatballs. In a large sauté pan over medium heat, heat 2 tablespoons of butter for 1 to 2 minutes. Add the meatballs and sear for 1 to 2 minutes on each side, then remove them to a sheet pan. Place in the oven to finish cooking, 4 to 7 minutes.

3

Make the keto “spaghetti”: In the same sauté pan you used to cook the meatballs, heat 2 tablespoons of butter over medium heat. Add the zucchini and squash noodles, bell pepper, and tomato and sauté for 3 to 4 minutes. Reduce the heat to low and simmer until the noodles and bell pepper are tender, about 5 minutes. Season to taste with salt and pepper.

4

While the meatballs are cooking and the noodles are simmering, make the sauce: Place the half-and-half in a microwave-safe bowl and microwave for 1 to 2 minutes. Add the mashed avocado to the heated half-and-half and whisk until smooth. Season to taste with salt and pepper.

5

Divide the noodles and vegetables among 4 plates, then top each plate with 3 meatballs. Spoon the avocado sauce over the meatballs and garnish with Parmesan; serve your keto spaghetti immediately.

6

Store your leftover keto spaghetti in an airtight container in the refrigerator for up to 6 days.

California-Style Keto Spaghetti and Meatballs

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