Keto Veggie Spaghetti with Turkey Meatballs Recipe | @Atkins
Recipes

Keto Veggie Spaghetti with Turkey Meatballs Recipe

Print Pinterest
Atkins Keto Veggie Spaghetti with Turkey Meatballs
5.7g
Net Carbs
Prep Time: 15 Minutes
Style:Italian
Cook Time: 0 Minutes
Phase: Phase 1
Difficulty: Difficult
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.
34.4g

Protein

21.4g

Fat

2.9g

Fiber

362.1cal

Calories

calculator How to Calculate Atkins Net Carbs

How to Calculate Atkins Net Carbs

Atkins Net Carbs = Total Carbohydrates – Fiber – Sugar Alcohols/Glycerin (if applicable)

×

INGREDIENTS

  • 3 medium Zucchini
  • 3 medium Yellow Summer Squash
  • 2 lb Ground Turkey
  • 0 1/4 cup Parsley
  • 0 1/4 cup Parmesan Cheese (Grated)
  • 0 1/4 cup Almond Meal Flour
  • 2 large Egg (Whole)
  • 4 tsp Olive Oil
  • 0 1/2 cup Chicken Broth, Bouillon or Consomme
  • 0 1/4 tsp Oregano
  • 0 1/4 tsp Marjoram (Dried)
  • 0 17/24 tsp Basil (Dried)
  • 0 1/2 tsp Garlic Powder
  • 0 1/4 tsp Onion Powder
  • 0 1/8 tsp Crushed Red Pepper Flakes
  • 1 tbsp Parmesan Cheese (Grated)
  • 1 tbsp Parsley

DIRECTIONS

  1. Prepare the veggie spaghetti: Slice zucchini and yellow squash with a mandoline, veggie spiralizer, hand held julienne peeler or simple vegetable peeler Set aside.
  2. Make the meatballs: Combine ground turkey, ¼ cup parsley, ¼ cup parmesan cheese, almond flour, and the egg in a large bowl, mix well and form into eighteen meatballs (about 2-inches in diameter each). Add 2 teaspoons of oil in large skillet over medium-high heat and brown meatballs. Do this in batches placing browned meatballs on rimmed baking sheet lined with parchment paper as you go. Bake at 350 degrees for 10 minutes, turn them over and bake and addition 10 minutes or until cooked through. 
  3. Make the sauce: in a small saucepan combine the broth, oregano, marjoram, basil, garlic powder, onion powder, and crushed red pepper flakes. Bring to a simmer and keep warm until needed.
  4. Heat 2 teaspoons of olive oil in large skillet. Add squash and saute for about 5 minutes or until desired tenderness is achieved. Al dente is best so taste a couple of times while cooking so as not to overcook. 
  5. Divide spaghetti over 6 plates and top each with 1/2 cup of warm sauce and 3 meatballs. Sprinkle with remaining Parmesan cheese and parsley.

Serving size: 1/6 of the veggies and 3 meatballs.

 

 

  


 

Cooking Tip

Whether you’re feeding a family or cooking for one, you can update the serving settings above to reveal the required amount of ingredients.

Featured Low Carb Recipes