Eggless Whole30 Zucchini Noodles with Beef Meatballs
Total time50 min
Prep time20 min
Cook time30 min
4.7(29)
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
For the meatballs
- 1 ½ lb ground beef (85% lean)
- 1 large egg
Chef's tipFor each egg, mix 1 tbsp ground flaxseed with 3 tbsp water and let it sit until it thickens. It holds ingredients together but won't make things rise - best in pancakes, muffins, and cookies. - 3 tbsp almond flour
- 2 tbsp fresh flat-leaf parsley, finely chopped
- 1 tsp dried oregano
- ½ tsp garlic powder
- ½ tsp onion powder
- ¾ tsp kosher salt
- ¼ tsp black pepper
- 1 tbsp olive oil
For the sauce
- 2 tbsp olive oil
- 1 can (28 oz) crushed tomatoes
- 1 tsp dried basil
- ½ tsp dried oregano
- ¼ tsp red pepper flakes (optional)
- ½ tsp kosher salt
For the zucchini noodles
- 4 medium zucchini (about 2 lb total), spiralized or julienned
- 1 tbsp olive oil
- ¼ tsp kosher salt
For serving
- 2 tbsp fresh basil, torn (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C) and line a baking sheet with parchment paper. Lightly coat the parchment with the 1 tbsp olive oil (meatball portion).
- 2
In a large mixing bowl, combine the ground beef, egg, almond flour, parsley, dried oregano, garlic powder, onion powder, 3/4 tsp salt, and black pepper. Mix with your hands until just combined — stop as soon as the ingredients are evenly distributed to keep the meatballs tender.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!