Zucchini-Mozzerella Meatballs

Happy fall to my northern hemisphere friends! I write this serenaded by the sounds of chainsaws, as the annual race to prepare wood stove fuel for winter begins. Here’s a hearty LCHF recipe that I adapted from a dish that my coworker brought in for lunch last week. I added ground pork and grated zucchini to these cheesy meatballs for more flavor, nutrition, fiber and texture. Sticking to a homemade or low-carb pizza/marinara sauce would pull a few more carbs out of this recipe. These have quickly become a favorite here at the cabin!

8 Servings, Liberal Low Carb



  • 1 lb ground beef
  • 1 lb ground pork
  • 3 cups shredded zucchini
  • 3 cups shredded whole milk mozzarella
  • 1 onion chopped fine
  • 1 teaspoon garlic powder
  • 2 teaspoons Worcestershire sauce
To serve:
  • 8 cups fresh baby spinach
  • 30 oz. canned Italian style diced tomatoes
  • 1.5 cups grated Parmesan cheese
  1. Preheat oven to 350F.
  2. Spray bottoms of three 13 x 9 pans with coconut oil.
  3. Add all meatball ingredients to a large bowl. With clean hands, thoroughly mix all ingredients together until well incorporated.
  4. Roll golf-ball sized meatballs and place 1 inch apart in pans.
  5. Bake, uncovered at 350 for 35-40 minutes, or until the meatballs are nicely browned on the outside.
  6. Check interior temperature with a meat thermometer to be sure they are done.
  7. Let sit for 5 minutes after removing from oven.
  8. Serve on a bed of fresh spinach, topped with Italian style diced tomatoes and freshly grated Parmesean cheese. Enjoy!

Macros Per Serving: Calories 594 | Protein 46g | Fat 36g | Net Carb 20g

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Please note: I am not a doctor or nutritionist. While this LCHF and ketogenic diet experiment has worked well for me so far, your mileage may vary. This diet needs to be balanced correctly, in order to avoid potential side effects. It is always a good idea to discuss any major health decisions with your doctor before getting started.




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