Description
Cheesy Keto Meatball Casserole is the ultimate answer for anyone craving hearty, comforting flavors without compromising their low-carb lifestyle. It’s the perfect symphony of tender, perfectly seasoned meatballs nestled in a rich, flavorful marinara sauce, all blanketed under a decadent, gooey layer of melted cheese.
Ingredients
Scale
- 2 lbs ground beef
- 1/2 cup grated Parmesan cheese
- 3/4 cup shredded mozzarella cheese
- 1 large egg
- 1/4 cup grated onion
- 3 cloves garlic, minced
- 3 tablespoons chopped fresh parsley
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried Italian seasoning
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil or avocado oil, for browning
- 3 cups keto-friendly marinara sauce (or one 24 oz jar, such as Rao’s)
- 1/2 cup ricotta cheese
- 1/2 cup shredded mozzarella cheese
- 2–3 tablespoons fresh basil, chopped, for garnish
Instructions
- In a large bowl, gently combine the ground beef, 1/4 cup of the grated Parmesan cheese, the egg, grated onion, 2 cloves of the minced garlic, chopped fresh parsley, onion powder, garlic powder, dried Italian seasoning, salt, and pepper. Mix just until combined, being careful not to overmix to ensure tender meatballs.
- Form the mixture into approximately 1 to 1.5-inch meatballs. Heat 2 tablespoons of olive oil or avocado oil in a large skillet over medium-high heat. Brown the meatballs on all sides in batches, about 5-7 minutes per batch, developing a delicious crust. Transfer browned meatballs to a plate and set aside.
- Warm 3 cups of your chosen keto-friendly marinara sauce in the same skillet or a separate pot. If desired, quickly sauté the remaining 1 clove of minced garlic for 30 seconds before adding the marinara. Season the sauce with salt and pepper to taste.
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish. Pour about half of the prepared marinara sauce into the bottom of the dish, spreading it evenly to create a delicious base.
- Drop dollops of the ricotta cheese over the marinara sauce layer. Carefully arrange the browned meatballs over the sauce and ricotta, distributing them evenly.
- Pour the remaining marinara sauce over the meatballs, ensuring they are mostly covered. Sprinkle with 3/4 cup of the shredded mozzarella cheese, followed by the remaining 1/4 cup of grated Parmesan cheese. Then, sprinkle the remaining 1/2 cup shredded mozzarella cheese on top.
- Place the assembled casserole in the preheated oven. Bake for 25-35 minutes, or until the sauce is bubbly around the edges and the cheese topping is melted, golden brown, and delightfully gooey. If the cheese starts to brown too quickly, you can loosely tent the dish with aluminum foil for the last 10-15 minutes of baking.
- Once out of the oven, let the casserole rest for 5-10 minutes before serving. This allows the sauce to settle and the cheese to firm up slightly, making it easier to serve. Garnish with chopped fresh basil, if desired, for a final touch of freshness and color.
Notes
- This dish is perfect for meal prepping.
- Adjust seasoning to your taste.
- Use different cheeses for variation.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Keto
Nutrition
- Serving Size: 1/6 of the casserole
- Calories: 450
- Sugar: 4g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 120mg