Low Carb Spaghetti and Meatballs
Is it possible to eat comfort food on a low carb diet? These amazing Low Carb Spaghetti and Meatballs are proof that miracles never cease.
Most people say they gain weight over the holidays. I can attest that some years I’ve had one too many Christmas bonbons, and need to shed a few pounds in January. Yet in reality, summer time is when I ALWAYS gain weight.
Let’s blame it on the kids, shall we?
After all, they are home from school snacking, snacking, snacking at every moment of the day. I’m much more likely to pop handfuls of Cheddar Bunnies when they are around.
Due to the summer schedule, I workout less and lay (in the sun) more. To top it all, I tend to have “vacation” mentality every day, which can only lead to trouble.
So you see, I go into bathing suit season comfortable with myself, and leave it feeling lumpy and dumpy.
Of all the diets and healthy eating plans I’ve tried over the years, I tend to do the best on a low carb diet.
Not the kind where you eat bacon and pork rinds all day long. The kind where you eat lots of salad and lean meats.
Although I love carbs, I notice quite a change in my energy level and metabolism when I cut them out. I hate to admit that, but it’s true.
Yet I still crave comfort food like you would believe… Dishes like spaghetti and meatballs.
How To Make Low Carb Spaghetti and Meatballs
Is it possible to make tender, flavorful meatballs without breadcrumbs soaked in milk, and cheese?
There was a time I would have said HECK NO. But where there’s a will, there’s a way.
This Low Carb Spaghetti and Meatballs recipe is not only packed with flavor, it’s light, tender, and melt in your mouth delicious.
When developing Low Carb Spaghetti and Meatballs, I needed to find a filler that could offer what breadcrumbs and milk do for meatballs.
The milk-soaked bread breaks up the clumps and tenderizes the meat for a lighter, softer meatball. Meatballs without bread and milk tend to be tough and heavy.
After serious contemplation, I felt that beans might be a decent substitute, able to absorb the juices in the meatballs and break up the meat.
A puree of veggies, cannellini beans, and sun-dried tomatoes was added to ground beef and Italian sausage. The result was impressive. Beans have just enough starch to hold in the moisture and flavor; plus they create a velvety texture.
Although this Low Carb Spaghetti and Meatballs recipe is designed to fit within the perimeters of a low carb diet, the combination of tons of veggies and beach starch, make it absolutely sublime.
I will make this recipe again and again, served with fresh tomato sauce and roasted spaghetti squash!
Low Carb Spaghetti and Meatballs
Ingredients
For the Meatballs:
- 1 large spaghetti squash
- 1 pound Italian sausage
- 1/2 pound lean ground beef
- 1 cup drained cannellini beans, white
- 2 small red onions, roughly chopped and separated
- 3 large carrots, roughly chopped and separated
- 9 cloves garlic, peeled and separated
- 1/4 teaspoon crushed red pepper
- 2 tablespoons jarred sun-dried tomatoes, minced
- 2 large eggs
For the Marinara:
- Reserved onion, carrots and garlic from above
- 1/2 cup chopped parsley, separated
- 1/4 cup chopped basil
- 2 cans crushed tomatoes (28-ounce cans)
- 14 ounces tomato sauce (1 can)
- 1/2 tablespoon balsamic vinegar
- 3 tablespoons olive oil, separated
- Salt and pepper
Instructions
- Preheat the oven to 425 degrees F. Cut the spaghetti squash in half length-wise and scoop out the seeds. Drizzle with olive oil, salt and pepper. Place the squash cut-side-down on a rimmed baking sheet and roast for 45 minutes.
- Meanwhile, place the beans, 1 onion, 1 carrot, and 3 cloves of garlic in a food processor. Puree until completely smooth.
- Place the bean puree in a large bowl with the ground meats, red pepper, 1 1/2 teaspoon salt, eggs and 3 tablespoons parsley. Mix by hand until the ground meat is completely blended.
- Shape into 8 large meatballs and place on a parchment paper lined, rimmed, cookie sheet. Bake for 30 minutes.
- While the squash and meatballs are baking, add the rest of the onion, carrots and garlic to the food processor. Pulse until chopped well, but not pureed.
- Heat 2 tablespoons of oil in a large sauce pot over medium-high heat. Add the chopped veggies and sauté for 5 minutes to soften. Then add all the canned tomatoes, 1 teaspoon salt, 1/2 teaspoon pepper, remaining parsley and basil. Bring to a simmer and reduce heat. Cover (mostly) and continue to simmer until the meatballs are done baking.
- Remove the meatballs from the oven and carefully transfer them into the tomato sauce. Add the balsamic vinegar and simmer another 15 minutes so the flavors meld.
- When the squash has cooled a bit, use a fork to scrape the flesh into “spaghetti” strands and place on plates. Top each pile of spaghetti squash with tomato sauce and meatballs.
Just wanted to say that I’ve just made this marinara sauce AGAIN…and it’s now my standard sauce that I use for all my pasta dishes!!! It’s SO Good! I even had to substitute dried herbs today and it was still good (although not quite as nice).
I have this on the stove right now and I have high hopes for it! I did want to let you know that your recipe forgets to mention adding the sundried tomatoes to the meat mixture. It’s mentioned in the steps, but not in the actual recipe. Thanks!
I love this recipe, but I would suggest cutting the salt.
My husband has been doing The 4 hour body diet since August of 2011 with great success but meat and beans have become boring…we are trying this recipe tonight. I just assembled my meatballs they smell devine before even going in the oven. For some reason the recipe gave me 12 huge meatballs…but that is more than OK. Thank you for this post…its impossible to get my hubby to eat veggies!
I was just thinking “How can I cook up these slow carb meatballs when I don’t have a huge dutch oven?!”
In the dutch oven, I would cook all the new gluten free recipes I’m learning!!
Thanks for posting the meatball recipe – I was unsure what to use for a filler.
Following you on FB….
I might cook ‘Chicken stew’ if i won this beautiful oven….Thanks…
I would make a roast chicken!
Will make chicken soup.. and the yummy sounding slow carb meatball recipe.
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I *love* your idea of using beans in lieu of breadcrumbs and milk! I’m trying this out tonight! :)
I would use the Dutch oven for some good ol’ fashion chili for the boys on gameday (among many, many other meals)!
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I would love to win this dutch oven. Oven baked beef stew would be the first thing I would make in it
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