Garlicky Meatballs with Low Carb Lemon Zucchini Noodles

This delicious dish is now a weekly meal in our house. This is fine with me because it satisfies everyone, even the most picky, and it only takes 30 minutes to prepare. Its low carb, gluten free, paleo and keto friendly. I used ground turkey and pork as I seems to make the meatballs more juicy and flavourful but if you don’t eat pork feel free to use another ground meat or double up on the ground turkey or even chicken!

Zucchini has a lot of water in it so to avoid a puddle when cooking them add a little salt after spiralizing and let sit for a bit. give it a good squeeze then throw in the pan and cook. Alternatively if you have a little more time you can place noodles on a cookie sheet lined with paper towel and slow cook in a preheated 250 deg oven for 25 min. Under normal conditions, you would not want to place paper towels in your oven as it uses dry heat, which could cause the paper towels to catch fire. Since zucchini contains a large quantity of water, the paper towels will quickly become damp enough to prevent them from drying out and catching fire in the oven.  Remove noodle and press the rest of the water out using the paper towel.

I love how the fresh lemon pairs so well with the zucchini. Its a perfect quick summer time meal!

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Garlicky Meatballs with Low Carb Lemon Zucchini Noodles
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Prep Time 10 minutes
Cook Time 20 minutes
Servings
servings
Ingredients
Prep Time 10 minutes
Cook Time 20 minutes
Servings
servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. In a large bowl, combine ground turkey and ground pork, cheese, grated garlic, fresh herbs, pepper flakes, cilantro and black pepper. Mix well with your hands and form medium balls. Transfer to a plate and set aside.
  2. Melt 2 tablespoons butter in a large skillet over medium-low heat. Cook the meatballs for 8 – 10 minutes on all sides, until browned and cooked through. Baste the meatballs with the mix of butter and juices. Remove to a clean plate and set aside.
  3. In the same skillet melt remaining tablespoon butter add lemon juice, hot sauce, minced garlic, and red pepper flakes. Add the zucchini noodles and cook for 3 or 4 minutes, stirring regularly, until zucchini is done but still crisp and juices have reduced a bit. Add salt and pepper and garnish with more cilantro or parsley.
  4. Push zucchini on one side of the skillet and add the meatballs back to the pan and reheat for a minute or two. Serve immediately with a lemon slice on the side. Enjoy!
Recipe Notes

Nutrition Facts
Garlicky Meatballs with Low Carb Lemon Zucchini Noodles
Amount Per Serving
Calories 433 Calories from Fat 288
% Daily Value*
Total Fat 32g 49%
Saturated Fat 15g 75%
Trans Fat 0.2g
Polyunsaturated Fat 3g
Monounsaturated Fat 11g
Cholesterol 145mg 48%
Sodium 524mg 22%
Potassium 426mg 12%
Total Carbohydrates 3g 1%
Dietary Fiber 1g 4%
Sugars 1g
Protein 31g 62%
Vitamin A 18%
Vitamin C 10%
Calcium 20%
Iron 12%
* Percent Daily Values are based on a 2000 calorie diet.

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By | 2018-06-26T17:42:06+00:00 June 26th, 2018|Dinner, Gluten Free, Low Carb, Meat and Chicken, Recipes|

About the Author:

Hello and thanks for popping by! My name is Kim and I love to cook low carbs recipes, desserts, salads and soups. I am always on the hunt for new recipes to make over. My husband Paul was diagnosed with slow onset Type 1 diabetes (LADA) over 5 years ago so we were forced to change the way we did things when it came to cooking. We have always been a healthy and active family. I play soccer, we both run 3-4 times per week and walk 5km most week days after dinner. Our kids play soccer and rugby and are no strangers to a healthy lifestyle. Spending time in the kitchen is always time well spent in my humble opinion and I love to share my cooking successes with you here. There may be hiccups along the way but we keep going and I hope our passion for food translates to your kitchen. Feel free to explore and remember to check us out on Face Book, Twitter, Instagram and Flickr.

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