Where squid and spaghetti unite
I’ve got the ultimate low carb/keto spaghetti and meatballs and it doesn’t involve a zucchini and a spiralizer. We’re making squoodles or squaghetti which are basically noodles/spaghetti made using squid. I first made something similar and got the idea for it from my pesto calamari recipe and realized it would work great in this recipe as well. I decided to make a nice small 2 person serving of this recipe and made a nice thick reduced tomato sauce so that it would adhere to the squoodles and also I cooked the squid in the tomato sauce so that all the flavours meld into each other. Everything is cooked in the same pan so it’s really a one pot dish. Anyway enough jibber jabber, enjoy the video.
The details are in the cooking
Let’s talk about the meatballs first. I used 50% pork and 50% beef for my recipe, you can use pretty much any meat you like including chicken or ground turkey, just remember cooking time varies for each meat. I also used lean beef because that is the only kind of ground beef available in India, if you can find beef with a higher fat % not only will the meatballs have more flavour but the fat macros will be higher than what I’ve calculated. The size of the meatball is also important. I portioned mine into 10 meatballs of approx 60 grams in weight, you can portion them out smaller or larger if you like. If you choose to make larger meatballs you will want to sear them in the pan and finish cooking them in the oven but honestly who likes those giant size meatballs anyway?
Saucing things up
For the sauce itself I reduced it down quite a bit and unlike the traditional method where most people dunk the meatballs back into the sauce and finish cooking it, I didn’t. You can add more water or even chicken stock to the sauce to make it more liquid and you can put the meatballs back into it as well. I chose to cook the squid in the sauce and then when it rests the juices flavour the sauce itself. So that was the reason I cooked it this way and I also think it looks great presentation wise. The meatballs stand well on their own because of the amount of cheese I used and you can use whatever cheese you like as well as your own selection of herbs.
That pretty much covers everything I wanted to mention about this dish and the finer details of the cooking. Feel free to share your own tips, tricks and variations with me in the comments.
Nutrition Info (For 1 serving of the meatballs)
- Calories: 139
- Net Carbs: 0g
- Carbs: 0g
- Fat: 10g
- Protein: 11g
- Fiber: 0g
This recipe makes 10 meatballs. 1Meatball = 1 Serving. Get this recipe on myfitnesspal.
Nutrition Info (Per serving of the squid in the tomato sauce)
- Calories: 206
- Net Carbs: 6g
- Carbs: 7g
- Fat: 14g
- Protein: 13g
- Fiber: 1g
This recipe makes 2 servings. Get this recipe on myfitnesspal.
Keto Spaghetti and Meatballs
For the Meatballs
- 250 grams Beef Mince (Ground Beef)
- 250 grams Pork Mince (Ground Pork)
- 30 grams Parmesan cheese
- 15 grams Cheddar Cheese
- 1 Tbsp Fresh Parsley
- 1 Tsp Fresh Thyme
- 1 Tsp Garlic Powder Try this one
- 1/2 Tsp Cayenne Pepper Try this one
- 1/2 Tsp Black Pepper Powder Try this one
- 1 Tsp Salt
- 1 Egg
- Oil for Frying I use this one
- For the meatballs mix together the beef and pork along with the other ingredients.
- Using an ice cream scoop or a scale measure out the meatballs and shape them.
- Fry them in a pan in a tablespoon of olive oil and set aside.
- Add the butter to the same pan. DO NOT clean out the pan, you want all that flavour from cooking the meatballs
- Fry the mushrooms and season with salt, pepper, chilly flakes and oregano
- Add in the tomatoes and water and cover and cook for 5-7 minutes to reduce the tartness of the tomatoes
- Meanwhile cut the calamari into long noodles
- Once the tomato sauce has reduced, taste for seasoning and add salt if required
- Add the squid and cook for 2 minutes so as to not overcook it.
- Turn the heat off and finish with fresh basil
- Serve the squid in tomato sauce with the meatballs