Low-Carb Spaghetti Squash and Meatballs
Juicy, flavorful meatballs made with lean ground beef, Italian seasoning, and parmesan, baked to perfection. These meatballs pair well with spaghetti squash for a satisfying, low-carb meal.
Method
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Preheat oven to 400°F (205°C). Grease a baking sheet.
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Mix together all ingredients in a bowl, forming ping-pong-sized balls (or bigger or smaller if you prefer!). Line them on the baking sheet so they aren’t touching.
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Bake for approximately 15 minutes or until done. Adjust your bake time depending on how big the meatballs are.
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Serve with spaghetti squash (or regular pasta) and pasta sauce.
Nutrition Information
| Calories | 215kcal |
| Total Fat | 10g |
| Total Carbohydrates | 4g |
| Protein | 27g |
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Frequently Asked Questions
Can I use ground turkey instead of ground beef?
Yes, ground turkey is a leaner alternative and works well in these meatballs. It may result in a slightly different texture but still delicious.
What if I don't have Italian seasoning?
You can substitute with a mix of dried oregano, basil, thyme, and rosemary to replicate Italian seasoning flavors.
Can I make the meatballs ahead of time and freeze them?
Absolutely. Form the meatballs and freeze them on a tray, then transfer to a freezer bag. Bake them from frozen with a few extra minutes added to the bake time.
How do I know when the meatballs are fully cooked?
Bake until the internal temperature reaches 160°F (71°C) for beef. They should be browned on the outside and no longer pink inside.
Is it okay to omit the bread crumbs for a lower-carb option?
Yes, you can omit bread crumbs to keep it lower carb but the texture may be slightly denser.
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