Let’s face it—casseroles might not sound glamorous, but they’re undeniably cozy and satisfying. When you’re craving something hearty, cheesy, and utterly irresistible, this Keto Meatball Casserole is exactly what you need.
This recipe takes classic comfort food to the next level with a keto-friendly twist, delivering all the rich flavors without the carb guilt. Ready to whip up a cheesy meatball masterpiece? Let’s dive in.
Why This Keto Meatball Casserole Works
Traditional meatball casseroles often rely on carb-heavy breadcrumbs and sugary sauces. Our version swaps those out for smart, low-carb ingredients that keep the flavor and texture intact—perfect for sticking to your keto macros.
Key Ingredients and Their Keto Benefits
Ground Meat: Choose beef, pork, or a mix for a rich, fatty base that makes juicy meatballs. Turkey’s a lighter option that still fits keto.
Almond Flour: This low-carb binder replaces breadcrumbs, holding your meatballs together without adding carbs or overpowering flavor.
Eggs: Provide structure and richness, essential for perfect meatball texture.
Mozzarella and Parmesan Cheese: Melted to bubbly perfection, these cheeses add that irresistible gooey top layer.
Low-Carb Tomato Sauce: Homemade or store-bought with no added sugar, it keeps the sauce rich and keto-compliant.
Italian Spices & Garlic: These bring vibrant, pizza-inspired flavors that elevate the entire dish.
Keto vs. Classic: Why This Casserole Delivers
If you’ve ever tried keto versions of traditional dishes and found them lacking, this casserole will change your mind. Juicy, perfectly seasoned meatballs pair with a rich, tangy sauce and a golden cheese crust that’s just as crave-worthy as the original—but with fewer carbs.
Pro Tips for Perfect Keto Meatball Casserole 🧑🍳
Uniform Meatballs: Keep them roughly golf-ball sized so they cook evenly and stay juicy.
Bold Seasoning: Almond flour is neutral, so amp up garlic, Italian herbs, and chili flakes for maximum flavor.
Cheese It Right: Generous but balanced cheese coverage ensures every bite melts in your mouth without overshadowing the meat or sauce.
Sauce Selection: Always check your tomato sauce for hidden sugars to keep it truly low-carb.
Prep, Store & Reheat Like a Keto Pro
Make Ahead: Prepare meatballs and sauce separately ahead of time, then assemble and bake when ready.
Refrigerate: Keeps fresh for up to 3 days in an airtight container.
Freeze: Wrap tightly, and it stays delicious for 2–3 months. Thaw overnight before reheating.
Reheat: Oven reheating at 350°F for 20 minutes covered preserves that fresh-baked taste; microwave in a pinch, but cheese won’t be as melty.
When to Serve This Keto Classic?
Truthfully, anytime you want a comforting, filling meal that supports your keto lifestyle. Whether it’s family dinners, potlucks, or meal prepping for the week, this casserole fits the bill. Pair it with a simple Caesar salad or roasted veggies for an effortless keto feast.
Ready to Enjoy Your Keto Comfort Food?
This Keto Meatball Casserole hits all the marks: rich, comforting, easy-to-make, and perfectly keto-friendly. It’s so satisfying, you’ll forget you’re even on keto—because it tastes that good. So preheat your oven and get cooking! Whether you meal prep, freeze, or share, this dish is destined to become a keto staple in your kitchen.
Keto Meatball Casserole
Equipment
- Mixing bowl
- 9×13-inch Baking Dish
- large skillet
- Oven
- baking sheet
Ingredients
For the meatballs
- 1 1/2 pounds ground beef 80/20 for best flavor
- 1/2 pound ground pork or use all beef
- 2 large eggs lightly beaten
- 3/4 cup blanched almond flour packed and finely ground
- 1/2 cup grated Parmesan cheese plus extra for topping if desired
- 1/4 cup fresh parsley finely chopped, or use 2 tablespoons dried parsley
- 2 cloves garlic minced
- 1 1/2 teaspoons Italian seasoning
- 1 teaspoon sea salt or to taste
- 1/2 teaspoon black pepper freshly ground
- 1/4 teaspoon crushed red pepper flakes optional, for heat
- 2 tablespoons olive oil for browning the meatballs
For the sauce and topping
- 2 cups no sugar added marinara sauce check label to ensure it is low carb
- 1/4 cup heavy whipping cream to enrich the sauce
- 2 tablespoons butter cut into small pieces
- 2 cups shredded mozzarella cheese low moisture, part skim
- 1/4 cup grated Parmesan cheese for the top
- 1 tablespoon fresh basil or parsley chopped, for garnish
Instructions
- Preheat the oven to 400°F and lightly grease a 9×13 inch baking dish.
- Add the ground beef, ground pork, eggs, almond flour, Parmesan, parsley, garlic, Italian seasoning, salt, pepper, and red pepper flakes to a large mixing bowl and mix gently with clean hands just until combined.
- Shape the mixture into meatballs about the size of a golf ball and place them on a parchment lined baking sheet or large plate.
- Heat the olive oil in a large skillet over medium high heat until shimmering.
- Brown the meatballs in batches in the hot skillet, turning occasionally, until they are browned on most sides but not fully cooked through, then transfer them to the prepared baking dish.
- Reduce the skillet heat to low, add the marinara sauce and heavy cream, and stir to combine, scraping up any browned bits from the bottom of the pan.
- Simmer the sauce for a few minutes until slightly thickened, then taste and adjust seasoning with additional salt or pepper if needed.
- Pour the warm sauce evenly over the browned meatballs in the baking dish and tuck the small pieces of butter around the meatballs so they are evenly distributed.
- Sprinkle the shredded mozzarella evenly over the top, then sprinkle the grated Parmesan over the mozzarella to create a cheesy crust.
- Bake the casserole uncovered for 20 to 25 minutes, or until the meatballs are cooked through, the sauce is bubbling, and the cheese is melted and golden in spots.
- Remove the casserole from the oven and let it rest for 5 to 10 minutes to allow the sauce to thicken slightly.
- Garnish the top with chopped fresh basil or parsley before serving the casserole hot with your favorite low carb side such as a green salad or roasted vegetables.
Notes
Nutrition
