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Low-Carb Veggie Noodle Spaghetti & Meatballs Recipe

Yield: 2 servings

Time: 10 minutes


  • 2 cups hearts of palm noodles (like the kinds by Palmini, Trader Joe's, and Whole Foods)

  • 6 oz. raw extra-lean ground beef (at least 95% lean)

  • 1/4 cup panko bread crumbs

  • 2 tbsp. (about 1 large) egg white or fat-free egg substitute

  • 1 tsp. garlic powder

  • 1/2 tsp. Italian seasoning

  • 1/8 tsp. salt

  • 1/8 tsp. black pepper

  • 1 cup no-sugar-added marinara sauce


  1. Drain and rinse noodles.

  2. In a large bowl, combine beef, bread crumbs, egg white/substitute, and seasonings. Mix thoroughly. Evenly form into 6 meatballs.

  3. Bring a large skillet sprayed with nonstick spray to medium-high heat. Add meatballs, and cook and rotate until browned on all sides, about 3 minutes. Reduce heat to medium low. Carefully add sauce, and gently stir to coat. Cover and cook for about 8 minutes, until meatballs are cooked through.

  4. Add noodles to the skillet. Cook and stir until hot, about 2 minutes.

Source: Hungry Girl

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