Name: Keto Crockpot Spaghetti and Pesto Meatballs Recipe
Prep time: 15 min
Cook time: 2 h
Total time: 2 h 15 min
Cuisine: Italian
Ingredients: 1 lb (450 g) ground beef; 1 Tablespoon (15 ml) olive oil; 2 cups (480 ml) beef broth; 1/3 cup (80 ml) olive oil, plus more if necessary; 1.5 cups (50 g) basil leaves; 2 Tablespoons of pine nuts (16 g) (or walnuts); 2 cloves garlic, roughly chopped; 1/2 lemon zest and juice; Dash of salt and pepper; 2 zucchinis, spiralized or use a peeler to create long strands.; Salt and freshly ground black pepper

Ingredients

For the meatballs –

1 lb (450 g) ground beef
1 Tablespoon (15 ml) olive oil
2 cups (480 ml) beef broth

For the pesto –

1/3 cup (80 ml) olive oil, plus more if necessary
1.5 cups (50 g) basil leaves
2 Tablespoons of pine nuts (16 g) (or walnuts)
2 cloves garlic, roughly chopped
1/2 lemon zest and juice
Dash of salt and pepper

For the “spaghetti” –

2 zucchinis, spiralized or use a peeler to create long strands.
Salt and freshly ground black pepper

Instructions

Make the pesto by blending all the pesto ingredients together. Set aside 1/2 to serve with.
Combine the ground beef and the other half of the basil pesto and form small balls 1oz / 30g in size.
Heat the olive oil and fry the meatballs (in batches) until browned all over. Place into the slow cooker along with the beef broth.
Cover and cook for 2 hours, spooning the broth over the meatballs every now and then.
Toss the zucchini noodles with the rest of the pesto.
Serve with meatballs on top. Season with salt and freshly ground black pepper, to taste.

Notes

All nutritional data are estimated and based on per serving amounts.

Net Carbs: 2 g

Nutrition

Calories: 522
Sugar: 1 g
Fat: 48 g
Carbohydrates: 3 g
Fiber: 1 g
Protein: 20 g