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

Description

A cozy, cheesy casserole combining tender beef meatballs, rich ricotta, gooey mozzarella, and a bright keto-friendly marinara, perfect for a low-carb meal.

Ingredients

Scale

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

Instructions

In a large bowl, combine ground beef, 1/4 cup Parmesan, egg, grated onion, 2 cloves minced garlic, parsley, onion powder, garlic powder, Italian seasoning, salt, and pepper. Mix gently.
Form 1 to 1.5-inch meatballs and brown them in a skillet with oil for 5-7 minutes per batch. Transfer to a plate.
Warm marinara sauce in the skillet, sauté remaining garlic for 30 seconds before adding sauce. Season with salt and pepper.
Preheat oven to 375°F (190°C) and grease a 9×13 inch baking dish. Pour half the marinara into the dish.
Add dollops of ricotta, then arrange meatballs over the sauce.
Pour remaining marinara over meatballs, sprinkle with 3/4 cup mozzarella and 1/4 cup Parmesan, then top with 1/2 cup mozzarella.
Bake for 25-35 minutes until bubbly and golden. Tent with foil if cheese browns too quickly.
Let rest for 5-10 minutes, garnish with basil, and serve.

Notes

Refrigerate leftovers in an airtight container for 3-4 days or freeze for 2-3 months. Reheat in the oven or microwave.

Prep Time: 30 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Baking
Cuisine: Italian

Nutrition

Serving Size: 1 serving
Calories: 400
Sugar: 4g
Sodium: 600mg
Fat: 28g
Saturated Fat: 10g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 12g
Fiber: 2g
Protein: 30g
Cholesterol: 100mg

Keywords: cheesy meatball casserole, keto casserole, low-carb dinner