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Zucchini Noodles with Meatballs and Tomato Sauce

Your kids will love this gluten-free Zucchini Noodles with Meatballs and Tomato Sauce. Make two batches because it's that good!
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Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 6 people
Calories: 424kcal



Tomato Sauce



  • Combine the ground beef, turkey, cheese, Italian seasoning, salt, pepper, onion, and garlic together. Stir in egg, almond flour, and parsley until just combined. Do not overmix.
  • Using your hands, form into round 1.5" meatballs.
  • Heat 2-3 tablespoons oil in a large 12" skillet on medium heat. Add the meatballs in a single layer and cook for 8-10 minutes, browning on all sides. Transfer to paper-lined plate and repeat, if necessary with remaining meatballs.

Tomato sauce

  • Discard oil and wipe down the same skillet. Heat 2 teaspoons olive oil on medium-high heat. Add onions, carrots, and garlic and cook until softened and fragrant. 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 adjust seasonings as needed. Add the cooked meatballs and simmer, until heated through.

Zucchini Noodles

  • Spiralize zucchini using a spiralizer or vegetable peeler into noodles. At this point, you can divide into bowls if serving raw.
  • To cook zoodles, lightly oil a pan over medium-high heat. Add zucchini and saute for 1-2 minutes or slightly softened but still tender. Do not overcook.
  • Transfer to bowls and spoon sauce and meatballs over zucchini noodles. Sprinkle with freshly chopped parsley and Parmesan cheese to serve.


Calories: 424kcal | Carbohydrates: 28g | Protein: 29g | Fat: 24g | Saturated Fat: 7g | Cholesterol: 93mg | Sodium: 1376mg | Potassium: 1539mg | Fiber: 7g | Sugar: 16g | Vitamin A: 4587IU | Vitamin C: 63mg | Calcium: 231mg | Iron: 6mg
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