February 17, 2015 By Leanne Vogel October 26, 2018
Mini keto meatballs tossed with roasted seasonal vegetables in a tangy keto sriracha sauce. Dropped over freshly spiralized zucchini noodles.
Every time I spiralize, I channel my inner Britney…
spiralizer, spiralizer, spiralizer,
I’m a spiralizing, oh spiralizing oh
I’m a spiralizing, baby
It’s this song, converted by yours truly.
I really do sing while I cook. Only, I change the words of the songs to the actions I’m doing. If you were here in my kitchen with me, you’d be entertained and well fed. That, I can guarantee.
THIS is a spiralizer. It makes noodles out of vegetables – sweet potatoes, potatoes, you name it. And today, it’s making noodles out of zucchini.
Compared to zucchini noodles, spaghetti squash loses every time. Every single time. Zucchini noodles taste better, aren’t soggy and are far more satisfying. You could use spaghetti squash for this recipe, but why would you want to?
Don’t have a spiralizer? Have $30 to spare? Get one. Don’t have $30 to spare? You could use a vegetable peeler to make thin noodles, then divide them with a knife. It’s a bit tedious and not as awesome, but still something.
I melted my keto red palm oil to make it easier to toss the keto vegetables in it. If you don’t have red palm oil, coconut oil could be used, too. I just love the flavor that red palm oil gives roasted keto vegetables.
All of the keto vegetables I used in this recipe were sourced from Spud.ca, an organic grocery delivery service in multiple cities across Canada. If you check it out and want to give it a go, use this code for $20 off your first order: CRCAL-VOGLED
Add the ground meat to a bowl with keto meatball ingredients. I get my grass-fed and finished meats from TK Ranch in Alberta.
I used a delicious charcoal-infused sea salt for this keto recipe. Any salt will do, but I love this salt!
Line up your keto meatballs!
Prepare the keto dressing…
Assemble and dig in!
It’s a tough call, but if I had to choose 1 favorite kitchen appliance, I’d likely choose my spiralizer. It does so much more than just keto noodles. Heck, you can shred up a bunch of keto ingredients, pack it together, and make keto vegetable patties. They’re beautiful fried in coconut oil and served as a keto breakfast.
What kitchen appliance is your favorite?
This entry was tagged: beef, eating high-fat, eating keto, eating low-carb, high-fat cooking, high-fat recipes, keto, keto cooking, keto diet, keto life, keto recipes, ketosis, low-carb cooking, low-carb paleo, low-carb recipes, noodles, zucchini
Hi! I’m Leanne (RHN FBCS)
a Keto Nutritionist, host of The Keto Diet Podcast, and best-selling author of The Keto Diet & Keto for Women. I want to live in a world where every woman has access to knowledge to better her health.