Low Carb Spaghetti Squash & Italian Meatballs

Low Carb Spaghetti Squash & Italian Meatballs

Growing up in an Italian-American family, Spaghetti & Meatballs was a staple in our household. Long before the days that I had discovered my gluten allergy, it was probably one of my favorite meals. But let’s be honest, what’s not to love? It’s filling and comforting – the perfect example of comfort food.


  • 1 pound ground beef
  • 1/2 pound ground pork
  • 1/2 cup parmesan cheese grated
  • 1/2 cup low-sugar ketchup
  • 2 eggs
  • 1/2 cup fresh parsley chopped
  • 1/4 cup fresh basil chopped
  • 1/2 cup onion diced
  • 1 tbsp garlic minced
  • 1 tbsp salt and pepper


  • Preheat oven to 400 degrees F.
  • Combined all ingredients in a mixing bowl and mix until all spices and herbs and evenly distributed.
  • Roll mixture into lime size balls. You should be able to get around 20 meatballs.
  • Place them on a cookie sheet lined with foil and baked until golden and cooked through. It took around 25-30 minutes for me.
  • Remove from oven and simmer on stove top in marinara sauce until sauce is heated through.
  • Eat like this or serve with your favorite pasta substitute (shirataki, spaghetti squash).

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