Mama’s Keto Meatballs With Zucchini Noodles

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Recipe: 

PREP TIME: 30 MINUTES ★ COOK TIME: 1½ HOURS (SEE TIP) ★ SERVINGS: 6

This dish is a keto comfort food version of my mother’s signature dish, fondly known as Mama’s Meatballs. While you won’t find them on a mound of begging-to-be-twirled spaghetti, you’ll still be wowed by their full-on flavor atop zoodles.

MARINARA SAUCE (SEE TIP)

• 1 tablespoon extra-virgin olive oil
• 1 clove garlic, crushed through a press
• 2 tablespoons finely chopped yellow onion
• ¾ teaspoon tomato paste
• Red pepper flakes
• Celtic sea salt
• Freshly ground black pepper
• 1 (16-ounce) can tomato puree
• ½ (16-ounce) can crushed tomatoes
• ¼ cup chicken stock 1½ cups water
• ¹⁄₈ teaspoon liquid stevia (optional) 

MEATBALLS

• Olive oil or avocado oil cooking spray
• ¹⁄₃ cup chicken stock
• ¼ yellow onion, roughly chopped
• 1 clove garlic, peeled but whole
• ½ pound ground beef
• ½ pound ground pork
• ½ pound ground veal
• store-bought Parmesan crisps (such as Whisps)
• 2 large eggs
• ¼ cup grated Parmigiano- Reggiano cheese
• 1 teaspoon red pepper flakes
• ¼ cup finely chopped fresh flat-leaf parsley
• 1 teaspoon Celtic sea salt 

ZUCCHINI NOODLES

• 1 tablespoon extra-virgin olive oil
• 1 pound store-bought zucchini noodles
• Celtic sea salt
• Freshly ground black pepper
• ¼ cup grated Parmigiano- Reggiano cheese, for serving

1. MAKE THE MARINARA SAUCE: In a saucepot, heat the olive oil over medium-low heat. Add the garlic and onion and cook until the garlic is tender and the onion is translucent, about 5 minutes. Add the tomato paste and cook for 30 seconds. Season with pepper flakes, salt, and black pepper to taste.
2. Add the tomato puree, crushed tomatoes, chicken stock, and water to the pot along with the liquid stevia (if using) and stir to combine. Bring to a simmer, season with salt to taste, cover, and simmer for 25 to 30 minutes. If the sauce is too thin, simmer uncovered for 2 to 3 minutes. If the sauce is too thick, add a little water. The sauce should be fairly thin and very smooth, but not watery.

TIP: To shave over an hour off the cooking time buy and use a good-quality low-carb store-bought marinara such as Rao’s instead of the homemade.

3. MEANWHILE, MAKE THE MEATBALLS: Preheat the oven to 400°F. Coat a sheet pan with cooking spray.
4. In a food processor or blender, combine the chicken stock, onion, and garlic and puree. Transfer the mixture to a large bowl and add the meats, crisps, eggs, Parmigiano, pepper flakes, parsley, and salt. Mix with your hands until just combined, being careful not to overmix.
5. Grease your hands with olive oil and form the mixture into 12 balls a little smaller than golf balls.
6. Arrange the meatballs on the sheet pan and bake until browned, at least 18 and up to 20 minutes.
7. Transfer the finished meatballs to the marinara sauce and allow to simmer for 10 to 15 minutes.
8. PREPARE THE ZUCCHINI NOODLES: In a large sauté pan, heat the olive oil over medium-high heat until shimmering. Add the zoodles and cook until just cooked but still a little crunchy, 2 to 3 minutes. Season with salt and black pepper to taste.
9. Serve the meatballs and sauce over the zucchini noodles sprinkled with the Parmigiano.

PER SERVING ★ CALORIES: 400 ★ GRAMS OF PROTEIN: 32 ★ GRAMS OF FAT: 21 ★ GRAMS OF CARBOHYDRATE: 20 ★ PERCENT OF PROTEIN: 32% ★ PERCENT OF FAT: 48% ★ PERCENT OF CARBOHYDRATE: 20%

Excerpted (or Adapted) from ROCCO’S KETO COMFORT FOOD DIET by Rocco DiSpirito. Copyright © 2020 by Rocco DiSpirito. Excerpted by permission of Rodale Books, an imprint of Penguin Random House LLC. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.

This recipe was featured in the March 1st edition of The Sunday Paper. The Sunday Paper inspires hearts and minds to rise above the noise. To get The Sunday Paper delivered to your inbox each Sunday morning for free, click here to subscribe.