Low Carb Shirataki Spaghetti and Baked Meatballs
Quick weeknight pasta dish swapping traditional noodles for shirataki strands and baking instead of pan-frying meatballs for easier cleanup. Ground pork and beef form tender, herb-seasoned meatballs bound with egg and Parmesan, baked until cooked through, then tossed in tomato sauce. Naturally low-carb, high-protein, and ready in under 45 minutes. Perfect for keto or low-carb diets seeking familiar comfort food without the grain guilt.
Ingredients
- 4 packet shirataki noodles (Angel Hair Miracle Noodles or similar), drainedzucchini noodles4 cup spiralizedvegetables
adds slight veggie note, softer texture
- 1 lb ground pork
- 1 lb ground beef
- 2 eggs, beaten
- ¼ cup Parmesan, grated
- 1 tbs Italian seasoning
- 0.0 salt
- 0.0 black pepper
- 15 oz tomato sauce, canned
- 1 tsp onion powder
Instructions
- 1
Preheat oven to 375F.
- 2
Combine ground pork, ground beef, beaten eggs, Parmesan, Italian seasoning, salt, and black pepper in a large bowl and mix until just combined.
- 3
Form mixture into about 40 balls and arrange on a baking tray lined with silicone mat or foil.
- 4
Bake for 15-20 minutes until fully cooked.
- 5
While meatballs bake, heat tomato sauce in a large pan over medium heat until simmering.
- 6
Prepare shirataki noodles according to package directions, drain well, and set aside.
- 7
Transfer cooked meatballs to the warm sauce and coat evenly.
- 8
Divide noodles among serving bowls, top with sauced meatballs, and garnish with extra Parmesan and parsley if desired.
Tips
Drain shirataki noodles thoroughly and pat dry to remove excess liquid and odor before cooking.
Don't overmix meatball mixture; gently combine until just incorporated to keep them tender.
Line tray with foil or mat to prevent sticking and make cleanup effortless.
Good to Know
Refrigerate in airtight container up to 3 days. Noodles and sauce separate if storing longer than 1 day to prevent sogginess.
Prepare and bake meatballs up to 2 days ahead; store in sauce. Reheat gently on stovetop. Prepare noodles just before serving.
Divide noodles into bowls, top with warm meatballs and sauce, finish with grated Parmesan and fresh parsley.
Common Mistakes
Don't skip draining shirataki noodles thoroughly to avoid watery, off-flavored dish.
Don't overmix meatball batter to avoid dense, tough meatballs.
Don't prepare noodles too far ahead; cook just before assembly to maintain firm texture.
Substitutions
Dairy-Free Swaps
General Alternatives
leans toward iron and B vitamins
adds slight veggie note, softer texture
crunchier, slightly mineral taste
FAQ
Can I make this ahead for meal prep?
Yes, bake meatballs and sauce up to 2 days prior in an airtight container. Prepare noodles fresh each day or within a few hours to prevent texture loss. Reheat meatballs and sauce on the stovetop over medium heat, stirring occasionally.
What if I don't have both ground pork and beef?
Use 2 lbs of a single meat instead. All beef yields richer flavor and more iron. All pork is slightly leaner and milder. Turkey works too but produces less flavorful meatballs. Adjust cook time by 2-3 minutes if using leaner meat.
Can I freeze these meatballs?
Yes. Freeze baked meatballs up to 3 months in sauce in an airtight freezer container or bag. Thaw overnight in refrigerator. Reheat in a saucepan over medium heat for 8-10 minutes, stirring gently, until warmed through.