Name: Keto Meatball Casserole
Prep time: 5 min
Cook time: 40 min
Ingredients: 2 lbs. of ground beef; grated parmesan cheese, half a cup; Shredded mozzarella cheese, 3/4 cup; 1 egg; Onion, grated in 1/4 cup; 3 minced garlic cloves; 3 tablespoons freshly chopped parsley; One-half teaspoon of onion powder; one-half teaspoon of garlic powder; Italian seasoning, half a teaspoon; To taste, add salt and pepper.; 1 (24 oz) jar of favourite marinara sauce,; Ricotta cheese, 1/2 cup; Shredded mozzarella cheese in a cup; 2 to 3 tablespoons chopped fresh basil

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With handmade meatballs, creamy ricotta cheese, mozzarella, and parmesan cheese on top, this cheesy Keto Meatball Casserole is delicious and incredibly filling. The whole family will love it!

Undoubtedly one of my favorites is this CHEESY keto meatball dish. It’s not just wonderful; it also creates fantastic leftovers, which is often quite helpful during a hectic week.

Exactly What Makes These Meatballs Keto?

There are no breadcrumbs used; instead, mozzarella cheese serves to glue the meatballs together.
We are utilizing a sugar-free marinara sauce.

Since the cheesy meatballs are the highlight of this recipe, no spaghetti is used.
For approximately 6 net carbohydrates, you can consume three large meatballs with sauce and cheese.

Why This Recipe Will Be a Hit

Because there are no breadcrumbs added, these gluten-free keto meatballs are my go-to dish. which is fantastic because who doesn’t enjoy staying away from those extra carbohydrates? These meatballs could also be prepared in your Instant Pot, which is something I’ve been using a lot lately. Easy cleanup and everything tasting so damn nice save so much time. If you would like to see more Instant Pot recipes on the blog, let me know in the comments area!

Preparation and Storage You can easily prepare this meatball casserole the night before, then simply pop it in the oven whenever you’re ready to serve it. This is fantastic for meal preparation because leftovers may be kept in the fridge for 3 to 4 days in an airtight container.

When frozen, this dish makes a fantastic freezer dinner and can be kept there for up to three months before baking. It only has to be defrosted in your refrigerator overnight before baking the following day.

Small vs. large meatballs

I use a large cookie scoop to make sure they are all the same size because this recipe yields about 15 to 16 huge meatballs. If you’d prefer, you may also create smaller meatballs; you’d get around 24 meatballs from this recipe. For the smaller meatballs, just use a tiny cookie scoop. It’s up to you, and both options will still taste delicious! If you decide to make smaller meatballs, I just advise cutting your cooking time by around 5 minutes.