Shirataki noodles and meatballs

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Shirataki noodles and meatballs

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Adjust Servings:
2 packs Shirataki (konjac) pasta
A handful fresh Parsley
1 tablespoon grated Non-dairy Parmesan-like cheese
2 tablespoons Olive oil
For the meatballs:
1 pack Soy mince
1/4 cup grated Non-dairy Parmesan-like cheese
1 tablespoon Nutritional yeast
1/2 cup gluten-free Breadcrumbs
2 tablespoons Psyllium husk
1/2 cup fresh Parsley
For the flaxseed eggs:
2 tablespoon ground Flax seeds
5 tablespoons Water
For the tomato sauce:
1 jar Tomato sauce
1 tablespoon Olive oil
1 tablespoon Fakon bits

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  • Gluten-Free
  • Keto
  • Kid-Friendly
  • Low FODMAP
  • Low-Carb

Shirataki noodles are the perfect choice for keto and low-carb diets. You can make them delicious with this classic pasta recipe!

  • 30 minutes
  • Serves 4
  • Easy


  • For the meatballs:

  • For the flaxseed eggs:

  • For the tomato sauce:



Dreaming of pasta without the carbs? Shirataki noodles is a light and carb-free alternative that makes the dream come true! With its 11 calories per package, you can indulge with your favorite dressings and condiments, and have all the pleasure of pasta without pasta.

These noodles and meatballs are a classic that you can now enjoy guilt-free: first, prepare the meatballs by mixing together all the ingredients. Form the balls  with your hands, then stir-fry them in oil until well golden. Stir fry the noodles and set them aside. Finally, stir-fry some vegan bacon (“fakon”) in oil, and add the tomato sauce. Add the meatballs and cook for a few minutes until they are well coated with sauce.

Serve the meatballs on a bed of noodles. Sprinkle with fresh parsley and a pinch of grated Parmesan-like cheese. Enjoy hot!

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2 minutes

Prepare the flax egg

Mix together the flax meal and water. Set aside.

15 minutes

Prepare the meatballs

Put all the meatballs ingredients in a large bowl. Mix everything together with a fork, then add the flax egg and mix again. With your hands, form the balls (you should get 18-20 balls of half the size of a golf ball).

10 minutes

Cook the meatballs

Heat the olive oil in a skillet and cook the meatballs until well golden on all sides. Transfer to a bowl lined with absorbent paper and set aside.

5 minutes

Cook the noodles

Drain the noodles, rinse them, and then add them to the same skillet you have used to cook the meatballs. Stir fry for a 2-3 minutes in the oil, then remove from the skillet and distribute among the serving plates.

10 minutes

Cook the sauce

Heat the remaining olive oil in a casserole, together with the fakon bits. Add the tomato sauce and cook for 5 minutes. Then, add the meatballs and roll them in the sauce, to coat them on all sides. Cook for another 5 minutes unti well hot. Then, take off the heat.


Garnish and serve

Serve the meatballs on the shirataki noodles. Sprinkle with a few fresh parsley leaves and a little grated Parmesan-like cheese. Serve and enjoy hot!


I'm an IT professional with a background in journalism. Creating blogs with WordPress is a hobby and a passion of mine. Vegetarian since 2010, vegan since 2012, when I met Jeff I tempted his taste buds with my cooking and it's been love ever since.

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