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Pork meatballs with shirataki and tomato sauce

Low Carb Meatballs with Homemade Spaghetti Sauce

This is a meal of low carb spaghetti and meatballs using pre-made meatballs and shirataki noodles. The low carb sauce is the crux of the recipe therefore, but if you want to make it super simple, just use a low carb store-bought sauce (like Rao’s)
Course Main Course
Keyword keto meatballs, keto spaghetti sauce, low carb meatballs, low carb spaghetti and meatballs, low carb spaghetti sauce, spaghetti sauce
Prep Time 20 minutes
Cook Time 30 minutes
Servings 5
Calories 498kcal
Author dorothy stainbrook


  • 3 Tbsp olive oil or bacon fat
  • 1 large onion coarsely chopped
  • 2 cloves garlic chopped
  • 6 oz tomato paste small can or paste in tube
  • 1 tsp dried oregano
  • 1 Tbsp dried basil fresh if available
  • 1 tsp dried red pepper flakes
  • 1 1/2 tsp kosher salt
  • 1 bay leaf
  • 28 oz can crushed tomatoes preferably Italian
  • 28 oz can tomato sauce
  • 1/2 tsp sugar optional
  • 2 Tbsp fresh parsley roughly chopped
  • 4 small peperoncini
  • 16 oz pre-made pork & parmesan meatballs
  • 8 oz shirataki noodles
  • 3 oz parmesan cheese grated (for garnish)


  • In large pot, skillet or dutch oven, heat oil on medium and add onions. Saute for about 3 min. and then add garlic and cook 2 min. longer
  • Add tomato paste and stir. Add all spices and stir to combine
  • Add cans of tomatoes and tomato sauce, then 4 1/2 cup water. Stir in sugar (if using), parsley and peperoncini. Bring to gentle boil.
  • Turn heat down to a simmer partly cover and leave sauce to simmer about 2 hours or more, stirring occasionally.
  • After the sauce has been cooking for 2 hours, preheat the oven to 375 degrees. Line a cookie sheet with parchment paper or aluminum foil and empty pre-made meatballs onto the sheet. Place in oven pre-heated to 375 degrees F and turn the timer on for 30 minutes (*note: you can turn meatballs over at 15 minutes if desired to get browning on all sides)
  • Keep sauce on a low simmer. While meatballs are cooking, empty shirataki noodles into a strainer placed over a bowl. Rinse in a strainer over a bowl to get rid of offputting smell. Let drain while making sauce.
  • 5 minutes before meatballs are done, add drained shirataki noodles to sauce and heat through.
  • Remove meatballs from oven, cover with tomato sauce, garnish with fresh parmesan and serve.


Calories: 498kcal | Carbohydrates: 27g | Protein: 27g | Fat: 33g | Fiber: 6g | Sugar: 16g | Calcium: 318mg