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.
- 1 fennel bulb, sliced (approx. 300g or 2 cups)
- 2 cups sliced cauliflower florets
- 12 Brussels sprouts, halved
- 2 tablespoon red palm oil
- 2 teaspoon ground cumin
- 500 grams grass-fed/finished regular ground beef
- 1 teaspoon ground turmeric
- 1 teaspoon chili powder
- ¼ cup roughly-ground almond flour
- 1 egg, optional
- ¼ cup chopped fresh cilantro
- pinch Himalayan rock salt
- 2 zucchinis, spiralized
- Extra chopped fresh cilantro
- Preheat oven to 375F. Chop veggies and place on a baking sheet. Coat with palm oil and cumin. Toss. Transfer to preheated oven and roast for 20 minutes.
- Meanwhile, combine meatball ingredients in a large bowl. Press with your hands to combine. Pinch about 1 tablespoon or smaller of the mixture into your hands. Roll, and place on a parchment paper or silicon-lined baking sheet. Repeat with remaining mixture. Should make about 22 mini meatballs.
- Once vegetables are complete, reset oven temperature to 320F. Slide in the sheet of meatballs and cook for 15 minutes.
- Meanwhile, prepare the dressing in a small bowl. Whisk until combined, set aside. Spiralize zucchini.
- Add all ingredients to a large bowl: spiralized zucchini, roasted vegetables, dressing and meatballs. Toss to coat and serve with additional cilantro, if interested.
Egg: If you're allergic to egg, don't add it. The meatballs are great without it.
Sriracha: If you don't like Sriracha, you could use red curry paste, too. Or harissa would be good!
View Nutrition Information (once on page, scroll down)
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?