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Classic Marinara Meatballs

Zucchini Meatballs

June 22, 2018

You can't go wrong with these meatballs filled with applesauce, zucchini, and green onions with no refined flours and only 9 carbs per serving. Pair with spaghetti squash or a low carb pasta and your favorite marinara sauce.

  • Yields: 6 servings (48 meatballs)
Classic Marinara Meatballs


1In a small bowl stir together egg, applesauce, zucchini, green onions, salt, and Italian seasoning.

2In a large bowl combine ground beef and bread crumbs. Fold the egg mixture into beef mixture; mix well. Cover with foil or plastic wrap and refrigerate 2 to 24 hours.

3Preheat oven to 450°F. Line two 15x10x1-inch baking pans with foil. Coat foil with cooking spray; set aside. Shape beef mixture into 48 small meatballs about ¾ inch in diameter. Place meatballs in prepared baking pans. Bake 10 to 15 minutes or until cooked through (160°F), turning once.

4Heat pasta sauce until warmed. Serve with the meatballs.

  • Tips: For a low-carb serve-along, choose cooked spaghetti squash or steamed sliced zucchini and/or summer squash. If using hot cooked rice or pasta, use only ⅓ cup for each serving (if you like, add a cooked non-starchy vegetable, such as spinach, onion, mushrooms, or zucchini, to bulk up the rice or pasta).

    Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.

  • Source
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1 egg

½ cup unsweetened applesauce

½ cup shredded zucchini

¼ cup finely chopped green onions

½ teaspoon salt


Nutrition Facts

Serving Size1 serving (8 meatballs)
Total Fat5g
Saturated Fat2g
Total Carbohydrates9g
Dietary Fiber2g

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