These homemade basil meatballs are made with fresh herbs and spices and served in a delicious tomato sauce with low carb spaghetti. Perfect for anyone on a low carb, grain-free, paleo or keto diet!
Nothing really beats homemade meatballs, lets be honest. It's not until you make your own at home do you realise how bland & un-exciting shop brought meatballs can be - not to mention unhealthy too. And despite what you may think, they're really easy to make too.
Meatballs for me have to be flavoursome, fresh and meaty yet tender, and this recipe is all of that and more.
So how is a spaghetti and meatball recipe low carb you may ask? By using our zero carb Fibrehydrate Tagliatelle. Our Fibrehydrate pasta's are made from konjac flour which is natural, low in calories and contains zero carbohydrates. The secret to enjoying low carb pasta is all about how you cook it. And thanks to a flavoursome dish like this one, anyone following a low carb diet can once again enjoy their favourite comfort foods.
This much-loved Italian dish is perfect for everyone, come rain or shine. Just use the freshest ingredients (including organic mince) and this recipe will quickly become a family favourite - trust me!
Low carb spaghetti and basil meatballs
- 500g organic beef mince
- 60g parmesan cheese, finely grated
- 2 tbsp fresh basil, finely chopped
- 1 egg
- 1/2 tsp sea salt
- 1/2 tsp black pepper
- 1/2 tbsp onion granules
- 1 tsp chilli flakes
- 1 tbsp dried basil
- 400g chopped tomatoes (1 can)
- 3 tbsp olive oil
- 4 servings worth of Fibrehydrate Tagliatelle
- 2 handfuls spinach
- Add the beef, cheese, egg, salt and spices (including the fresh basil) into a bowl and mix well. Wet your hands and start forming together balls from the mixture to make the meatballs.
- Add the oil to a frying pan and bring to medium heat. Carefully add the meatballs and cook them until they're brown on the outside.
- Add the chopped tomatoes and leave to simmer for 15 minutes, stirring once or twice in-between. Season with extra salt and pepper if needed.
- Add the spinach to the meatballs and leave to wilt while you drain the Fibrehydrate tagliatelle. Cook according to the instructions on the packaging. Once done, mix the spinach into the sauce and serve with the pasta.