Keto Meatball Casserole

The Keto Meatball Casserole is a hearty and comforting dish made with juicy meatballs baked in a rich, low-carb tomato sauce and topped with bubbly melted cheese. Ground meat, almond flour, eggs, and Italian spices create tender, keto-friendly meatballs without breadcrumbs, while a no-sugar-added tomato sauce keeps carbs low. Finished with a generous layer of mozzarella and Parmesan, this cheesy casserole delivers classic comfort-food flavor that fits perfectly into a keto lifestyle.

Course Dinner, Main Course

Cuisine American, Italian

Keyword comfort food, gluten free, ground beef, keto, low-carb, meatball casserole

Prep Time 20

Cook Time 30

Total Time 50

Servings servings

Calories 520kcal

Equipment

Mixing bowl
9x13-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 9x13 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

This casserole can be assembled ahead of time by browning the meatballs, adding the sauce, and topping with cheese, then covering and refrigerating for up to 24 hours before baking. If baking from cold, add about 10 minutes to the bake time and cover loosely with foil if the cheese browns too quickly. Leftovers keep well in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 2 months. For the lowest carb count, choose a marinara sauce with about 4 grams net carbs or less per 1/2 cup serving and avoid brands with added sugar.

Nutrition