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Plated meal

Italian Meatballs with Zucchini Pappardelle

  • Gluten Free
  • Keto
  • Italian
  • Contains Dairy
  • Beef

A healthy take on an old classic, this Italian meatball with zucchini pappardelle is full of flavor and super satisfying.

Nutrition Per Portion

  • Calories


  • Carbs


  • Fat


  • Fibre


  • Protein


  • Sugar


  • 0.0 min

    Preheat oven to 175º.

  • 0.5 min

    Using a vegetable peeler, peel the zucchini lengthwise to create long, thin strips. Lay flat on a paper towel-lined baking sheet or plate until ready to use.

  • 4.5 min

    Mince the garlic.

  • 6.0 min

    Mince in onion.

  • 7.5 min

    Grate the Parmesan and separate into halves.

  • 9.0 min

    Finely chop the fresh parsley.

  • 10.0 min

    In a large bowl combine the marinara seasoning mix and tomato passata. Mix well.

  • 11.5 min

    Arrange the Zucchini Pappardelle on a large baking sheet, and toss them with sea salt.

  • 13.0 min

    Place Zucchini in oven and bake for approximately 10-15 minutes.

  • 13.5 min

    Line a baking tray with parchment paper or foil.

  • 14.0 min

    In a large bowl, add 1/2 the Parmesan cheese, garlic, onion, Italian seasoning, cream and fresh parsley.

  • 14.5 min

    Season with salt and pepper.

  • 15.0 min

    Stir well to combine.

  • 16.5 min

    Add the beef mince and mix until just combined. Don't over-mix

  • 20.5 min

    Form the mixture into 1 inch meatballs and place onto the baking tray.

  • 25.0 min

    Remove Zucchini from the oven and increase oven temperature to 200º.

  • 27.0 min

    Place the meatballs in the oven and bake for approximately 10 minutes, until just barely done.

  • 31.0 min

    In a skillet or saucepan over a low-medium heat. Heat the marinara sauce, stirring frequently.

  • 37.0 min

    Set the oven to grill and place the meatballs on the top rack for approximately 2-3 minutes, until golden.

  • 38.0 min

    In a large bowl place the zucchini pappardelle and toss with 1/2 of the marinara sauce.

  • 40.0 min

    Carefully remove meatballs from oven.

  • 41.0 min

    Place the zucchini pappardelle on plate and add meatballs,

  • 42.0 min

    Top the meatballs with remaining marinara sauce.

  • 44.0 min

    Sprinkle the remaining grated parmesan cheese on top and serve.

  • Ingredients

    Beef Mince


    Peeled lengthwise to create long, thin strips

    Marinara Seasoning Mix

    Tomato Passata

    Italian Seasoning

    Parmesan Cheese



    Brown Onion

    Minced Use 1 tablespoon of minced onion per person



    Fresh Parsley

    Finely chopped

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Reviews (1)

4 out of 5 stars
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