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Meatballs in marinara sauce, served with sautéed zucchini

average rating is 3 out of 5, based on 150 votes

Experience a tantalizing combination of savory flavors with our low-carb, high-protein meatballs in marinara sauce, served alongside perfectly sautéed zucchini. This delectable dish is designed to satisfy your cravings while keeping you on track with your health goals. Get ready to savor every bite of this wholesome and delicious meal!

Serving Suggestions/Tips:

Pair it with a side salad for a complete and well-balanced meal.

Sprinkle some grated Parmesan cheese on top for an extra burst of flavor.

Serve it with a side of steamed cauliflower rice for a low-carb alternative.



Prep Time


Total Time







low-carb high-protein diabetic-friendly gluten-free keto-friendly low-sugar grain-free healthy flavorful nutritious balanced weight-loss-friendly low-calorie diabetes-friendly whole foods clean eating paleo-friendly satiating Mediterranean-inspired


  • 200g lean ground beef (52g protein)

  • 1/4 cup almond flour

  • 1/4 cup grated Parmesan cheese

  • 1 egg

  • 2 cloves garlic, minced

  • 1/2 teaspoon dried basil

  • 1/2 teaspoon dried oregano

  • 1/2 teaspoon salt

  • 1/4 teaspoon black pepper

  • 2 cups marinara sauce (look for a low-sugar option or make your own)

  • 2 medium zucchini, sliced

  • 1 tablespoon olive oil

  • Salt and pepper to taste

  • Fresh basil leaves for garnish (optional)


  1. Preheat the oven to 400°F (200°C).

  2. In a mixing bowl, combine the lean ground beef, almond flour, grated Parmesan cheese, egg, minced garlic, dried basil, dried oregano, salt, and black pepper. Mix well until all the ingredients are evenly combined.

  3. Shape the mixture into meatballs, about 1-2 inches in diameter. Place the meatballs on a baking sheet lined with parchment paper.

  4. Bake the meatballs in the preheated oven for about 15-20 minutes, or until they are cooked through and browned on the outside.

  5. While the meatballs are baking, heat olive oil in a skillet over medium heat. Add the sliced zucchini and sauté for about 5-7 minutes, until the zucchini is tender but still slightly crisp. Season with salt and pepper to taste.

  6. In a separate saucepan, heat the marinara sauce over medium-low heat until warmed through.

  7. Once the meatballs are cooked, add them to the marinara sauce and let them simmer together for a few minutes, allowing the flavors to blend.

  8. Serve the meatballs in marinara sauce over the sautéed zucchini. Garnish with fresh basil leaves if desired.


average rating is 3 out of 5, based on 150 votes, recipe ratings

98% would recommend

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