Zucchini noodles with meatballs

Zucchini noodles with meatballs

Prep time: 15 minutes

Cook time: 25 minutes

Serves: 4

Calories: 290

These zucchini noodles with marinara sauce and meatballs are just delicious. Besides, zoodles with meatballs make a perfect low carb / keto-friendly gluten-free dinner.

Making spiralized zucchini is one of my favorite ways to use up garden zucchini, in this recipe I used regular and yellow zucchini. Of course you could also just one kind.

If you’ve made this zoodles recipe, let us know in the comments down below how you liked it!

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Zoodles with meatballs

  • Prep time: 15 minutes
  • Cook time: 25 minutes
  • Total time: 40 minutes
  • Serves: 4
  • Calories 290


  • 500 g minced meat, (ground beef, turkey, pork or mixed)
  • 75 g ricotta cheese
  • 1 egg, large, lightly beaten
  • 1 tbsp parsley, fresh, chopped
  • 3 tbsp olive oil
  • 1 onion, finely chopped
  • 2 carrots, peeled and diced
  • 3 cloves garlic, finely chopped
  • 3 tbsp tomato paste
  • 2 cans diced tomatoes
  • 1 tsp oregano, dried
  • 1/2 tsp basil, dried
  • 1 bay leaf
  • 3-4 zucchini, ca. 1 kg, (green, yellow ormixed)
  • salt
  • pepper
  • chopped parsley for serving grated
  • Parmesan cheese for serving


  • 1)

    To make the meatballs, combine the minced meat, ricotta cheese, egg, fresh parsley, salt and pepper together until just combined. Lightly oil your hands and roll into small balls. Fry the meatballs in a large skillet for 8-10 minutes until all sides are brown.

  • 2)

    Take the meatballs out and put them aside. Use the same skillet and heat 2 teaspoons olive oil. Add onions, carrots and garlic and fry on medium high heat for about 5 minutes until softened. Season with salt and pepper. Add tomato paste and cook for 30 seconds. Add the tomatoes, broth, oregano and bay leaf. Bring to a boil and simmer gently until sauce thickens, about 20 minutes. Stir in basil and add some more salt or pepper if needed. Add the meatballs and simmer for another 15 minutes on a low heat.

  • 3)

    In the meantime, spiralize the zucchini using a spiralizer or vegetable peeler into noodles. To cook the zoodles, lightly oil a pan with 1 teaspoon olive oil over medium high heat. Add zucchini and saute for 1-2 minutes or slightly softened but still tender. Make sure not to overcook the zucchini.

  • 4)

    Transfer to deep plates and spoon the sauce with meatballs over the zucchini noodles. Sprinkle with freshly chopped parsley and some Parmesan cheese, if desired.

  • 5)

    Tip: you could also spiralize the zucchini and then serve the zoodles raw.


The indicated nutritional value is based on standard tables and therefore an estimated total. The indicated nutritional value is intended for informational purposes and should only be used as a general guideline. No rights can be derived from the data in the nutritional table.



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