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Cheesy Keto Meatball Casserole

Name: Cheesy Keto Meatball Casserole
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Cuisine: Italian
Ingredients: 2 lbs ground beef; 1/2 cup grated Parmesan cheese; 3/4 cup shredded mozzarella cheese (plus an extra 1/2 cup for layering); 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; 1/2 cup ricotta cheese; 2-3 tablespoons fresh basil, chopped, for garnish

A cozy, cheesy casserole that brings all the comfort of meatballs without the carb load — perfect for weeknight dinners or a low-carb weekend treat. This recipe layers tender, herb-seasoned beef meatballs with rich ricotta, gooey mozzarella, and a bright keto-friendly marinara for a satisfying, family-style meal. If you love dishes that bake into bubbly, golden perfection, this one delivers with minimal fuss and maximum flavor; for a twist on Italian meatball classics, check out this take on cheesy French onion meatballs for inspiration.

Why make this recipe
This casserole stands out because it combines familiar Italian flavors into a single, hands-off bake that’s both low in carbs and high in satisfaction. The combination of browned meatballs, creamy ricotta pockets, and layered cheeses creates texture and richness without needing pasta or breadcrumbs. It’s a comforting, keto-friendly answer when you want something hearty, cheesy, and shareable.

Step-by-Step Guide to Making Cheesy Keto Meatball Casserole

Ingredients:

2 lbs ground beef
1/2 cup grated Parmesan cheese
3/4 cup shredded mozzarella cheese (plus an extra 1/2 cup for layering)
1 large egg
1/4 cup grated onion
3 cloves garlic, minced (use 2 in the meatball mix and 1 for the sauce if desired)
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 (additional, for topping if you like extra cheesiness)
2–3 tablespoons fresh basil, chopped, for garnish

Directions:

Prepare the Meatball Mixture: 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 and Brown 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.
Prepare Marinara Sauce: 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 Oven and Assemble Base: 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.
Add Ricotta and Meatballs: Drop dollops of the ricotta cheese over the marinara sauce layer. Carefully arrange the browned meatballs over the sauce and ricotta, distributing them evenly.
Layer with Sauce and Cheese: 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.
Bake the Casserole: 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.
Rest and Serve: 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.

How it comes together (brief technique notes)

Keep the meatballs small (1–1.5 inches) so they cook through quickly and have more browned surface area for flavor.
Browning in batches prevents crowding, which means better caramelization and a meatier crust.
Dolloping ricotta under the meatballs creates pockets of creaminess that contrast the tomato acidity and melted mozzarella.
Tent with foil if the cheese gets too dark while the meatballs finish cooking.

Storage Tips for Cheesy Keto Meatball Casserole

Refrigerator: Store cooled leftovers in an airtight container at 40°F (4°C) or below for up to 3–4 days.
Freezer: For longer storage, place portions in freezer-safe containers or heavy-duty freezer bags and freeze at 0°F (-18°C) for up to 2–3 months. Thaw overnight in the refrigerator before reheating.
Reheating: Reheat individual portions in the oven at 350°F (175°C) for 10–15 minutes or until warmed through, or microwave on medium power in 1–2 minute bursts, stirring or rotating halfway.

Serving Suggestions for Cheesy Keto Meatball Casserole

Over zoodles or spaghetti squash for a low-carb “pasta” feel that soaks up the sauce.
Serve with a crisp green salad dressed in lemon vinaigrette to cut the richness.
Offer roasted or steamed low-carb veg like broccoli, cauliflower, or green beans on the side for extra color and fiber.
For a crowd, set out warmed low-carb tortillas or lettuce cups so guests can make casual meatball “wraps.”

Tips to make Cheesy Keto Meatball Casserole (Q&A style)
Q: How do I keep the meatballs moist?
A: Use a gentle hand when mixing and include a binder (the egg) plus grated onion — the moisture and fats in the beef plus the egg prevent dryness.

Q: Can I skip browning the meatballs?
A: You can, but browning builds flavor through the Maillard reaction; if short on time, quickly sear them in a very hot pan just until colored.

Q: What’s the trick to extra-gooey cheese?
A: Layer a mix of shredded mozzarella and a little extra Parmesan on top; melting over moderate heat (375°F) gives even melting without drying.

Variation(s)

Swap the beef: Try a blend of ground beef and pork (50/50) for a richer, slightly sweeter meatball; the pork adds juiciness and depth.
Make it spicier: Stir a pinch of red pepper flakes into the meatball mix or add 1/2 teaspoon of smoked paprika for warmth and a subtle smoky undertone.

FAQs
Q: Can I use turkey or chicken instead of beef?
A: Yes. Ground turkey or chicken will work but are leaner — consider adding a tablespoon of olive oil or a small amount of grated cheese to keep meatballs moist.

Q: How can I make this dairy-free?
A: Replace ricotta and shredded cheese with dairy-free alternatives (look for keto-friendly nondairy ricotta and mozzarella-style shreds) — note texture and melt may differ.

Q: Is this recipe freezer-friendly?
A: Yes. Freeze baked portions for up to 2–3 months. Thaw in the refrigerator overnight and reheat in the oven until hot.

Q: Can I prepare the meatballs ahead of time?
A: Absolutely. You can shape and brown the meatballs a day ahead, store in the fridge, then assemble and bake when ready.

Q: What marinara brands are keto-friendly?
A: Look for marinara sauces with low or no added sugar and simple ingredients; many “no sugar added” or “artisan” varieties fit keto macros.

Final notes on timing and yield

Prep time: About 25–35 minutes (including shaping and browning meatballs).
Bake time: 25–35 minutes.
Total time: Roughly 1–1.25 hours from start to finish.
Servings: Makes about 6–8 hearty portions depending on appetite and side dishes.

Conclusion
This Cheesy Keto Meatball Casserole is a reliable, crowd-pleasing recipe that transforms simple ingredients into a comforting, low-carb centerpiece. If you want to compare variations or see another popular take on this idea, this version from a well-known blog offers a slightly different spin on the same concept: Cheesy Keto Meatball Casserole – Eat Yourself Skinny. For yet another low-carb adaptation with helpful tips on substitutions and baking, check out this resource: Cheesy Keto Meatball Casserole – Low Carb – Gluten Free – Kicking ….