40 oz Zucchini (about 8 medium) I try not to buy pre-made zoodles as they spoil so quickly!

I use my Vegetti to spiral my zucchini.


1/3 cup Grated parmesan cheese
2 tsp Italian Seasoning
1/4 tsp Pink Himilayan Sea Salt
1/4 tsp Black Pepper
2 tbsp Heavy cream
2 tbsp Onion (grated)
1 large Egg
2 cloves Garlic (minced)
1 tbsp Fresh parsley (chopped)
3/4 lb Ground beef


Let's put it together!

1 1/4 cup Marinara sauce (divided into 3/4 cup and 1/2 cup)
2 tbsp Grated parmesan cheese (to taste)

1. Sautee zucchini noodles in butter. 1/4 th stick. Add Garlic.

Meanwhile, make the meatballs. Line a baking sheet with parchment paper or foil.

2. In a large bowl, stir together all ingredients for the meatballs, except the beef. Add the beef and mix until just combined. 

Form the mixture into 1 in (2.5 cm) meatballs and place onto the baking sheet. A small cookie scoop is recommended to avoid overheating the meat with your hands, which makes tougher meatballs.

When the zucchini noodles are done sauteeing, cover and set aside.

3. Bake the meatballs in the oven for about ten minutes, until just barely done. Use a paper towel to wipe any excess liquid around the sides of the meatballs.

Set the oven to broil and place the meatballs on the top rack under the broiler for about two minutes, until golden.

Heat the marinara sauce on the stove or in the microwave.

Place the zucchini noodles into a large bowl. Toss with 3/4 cup of the marinara sauce.

Place the zucchini noodles on plates and add meatballs, about 1 cup zucchini noodles and 6 meatballs per plate. Top the meatballs on each plate with 2 tablespoons marinara sauce, using up what was left. Sprinkle or sift grated parmesan on top.

Voila, your Neto Keto dinner is ready <3 
Nutritional Value: Calories 312 Fat 20g Protein 23g Total Carbs 11g Net Carbs 8g Fiber 3g Sugar 7g


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