Pork Rind Meatballs & Zucchini Noodles
- Southern Recipe Small Batch
- Mar 3, 2022
- 1 min read
Updated: Aug 25
These delicious Pork Rind Meatballs & Zucchini Noodles are calling your name. They’re low carb, keto-friendly, and packed with protein. How could you resist? You can't!

Ingredients
For the Meatballs:
• 1 cup Southern Recipe Small Batch pork rinds, crushed
• 1 lb. Beef, ground
• 1 Egg, beaten
• 1/4 cup Onion, finely diced
• 2 cloves Garlic, minced
• 1/4 cup Parmesan cheese, grated
• 2 Tbsp. Parsley, fresh, chopped
• 1 tsp. Italian seasoning
• 1/2 tsp. Salt
• 1/4 tsp. Black pepper, freshly ground
For the Zucchini Noodles:
• 4 Zucchini, spiralized
• 1 Tbsp. Olive oil
• 1/2 tsp. Salt
• 1/4 tsp. Black pepper
For Serving:
• 2 cups Marinara sauce, warmed
• Parmesan cheese, grated, garnish
• Parsley, fresh, garnish
Directions
1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. In a bowl, combine pork rinds, beef, egg, onion, garlic, Parmesan, parsley, Italian seasoning, salt, and black pepper. Mix until combined.
3. Form mixture into 1 1/2" meatballs. Place on prepared baking sheet.
4. Bake 18-20 minutes, until meatballs are browned and cooked through.
5. While meatballs bake, heat olive oil in a skillet over medium heat. Add zucchini noodles, season with salt and black pepper, and sauté 2-3 minutes until just tender.
6. Toss meatballs with warmed marinara sauce.
7. Serve over zucchini noodles. Garnish with Parmesan cheese and parsley.