Easy Baked Keto Meatball Casserole

Once you’ve tasted this keto meatball casserole recipe you’re going to want to make it again and again. From the juicy meatballs to the perfect marinara, this cheesy casserole comes together to make a deliciously filling meal any day of the week.

The best thing about this recipe is that the components (meatballs and marinara sauce) can be made in bulk ahead of time. That way you can simply pull a portion from the freezer and you have a quick and easy meal any time. And trust me, this is going to become a regular meal.

Ingredients

There’s a good chance that you’ll have all of the ingredients for this recipe already on hand. I used ground chicken for my meatballs this time and they came out great. You can also use ground turkey, ground beef, ground pork, or any combination of those.

• ground chicken
• olive oil
• garlic powder
• onion powder
• salt & pepper
• egg
• parmesan cheese

The ingredients for the marinara are simple too and the flavor is anything but. It tastes like it was simmering all day, but in reality it’s 20 minutes on the stove top and 20 minutes in the oven.

• Crushed tomatoes
• tomato paste
• minced garlic
• oregano
• garlic powder
• onion powder
• parsley
• basil
• salt & pepper

Instructions

When I make this chicken meatball casserole I assemble it almost like a lasagna. I start with a saucy foundation, top it with meatballs, a little more sauce, some mozzarella, some ricotta, some more sauce, and some more cheese.

But, alas, I’m getting ahead of myself. Let’s start from the beginning – the meatballs. We’re starting with a 400F oven and a baking sheet lined with parchment paper. Then, it’s as simple as mixing all of the ingredients together and rolling them into balls. Place the meatballs on the baking sheet and slide them into the oven for 20 minutes.

While the meatballs are in the oven, add the marinara ingredients to a sauce pan and simmer over low heat for 20 minutes. Stir to mix all of the ingredients together then let it simmer unbothered. You can stir once or twice while it’s simmering, but it’s not necessary.

Before you take the meatballs out of the oven, lightly spray a medium sized baking dish with non-stick cooking spray (or use oil). Spread a light layer of marinara over the bottom of the dish and top with the meatballs.

Ladle marinara over the meatballs, add cheese (mozzarella and ricotta), more sauce, and more cheese. Bake for 20 minutes or until the top is bubbly and golden.

Serving

You can serve this dish up as is or with any of the following suggestions for a perfect, wholesome meal.

• Side Salad – a simple salad is the perfect way to round out this meal. Lettuce, onion, green peppers, and a light vinaigrette dressing. Perfection!
• Pasta – use zoodles or riced cauliflower as a base for the meatballs. You can, alternatively, use regular pasta if you’re not strictly keto.
• Sub– meatball subs are capital A amazing so I wouldnt blame or judge you for serving this recipe up in a sub roll. Schmidt’s 647 has long rolls that are only 14 net carbs! A great way to treat yourself if you have room in your macros.

Even if your reader doesn’t follow a specific diet (eg. gluten free), they may have friends or family that they’re cooking for that could use this. This is also a great idea to link out to another blogger with a similar recipe that fits a different diet.

Storage

You can simply keep leftovers in the casserole dish and refrigerate them covered for up to 4 days. You can also store individual portions the same way, in covered containers.

If you prefer to make it now and serve it later you can! Just allow it to completely cool, cover with aluminum foil, and freeze for up to 3 months. When you’re ready to serve the keto meatball casserole, bake it in a preheated oven at 350 for 45 minutes.

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Keto Meatball Casserole

Yield: 7 Servings

Prep Time: 5 minutes

Cook Time: 40 minutes

Total Time: 45 minutes

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Ingredients

Meatballs

• 1 lb ground chicken
• ½ cup grated parmesan cheese
• 1 egg
• 1 tsp salt
• 1 tsp onion powder
• 1 1/2 tsp garlic powder
• ½ tsp black pepper
• 2 tsp olive oil

Marinara

• 1 28 oz. can of crushed tomatoes
• 1 6 oz. can of tomato paste
• 2 tsp. minced garlic
• 1 tsp. dried oregano
• 2 tsp. garlic powder
• 1 tsp. onion powder
• 1 ½ tsp. parsley
• 1 ½ tsp. dried basil
• salt & pepper

Casserole

• 2 cups shredded mozzarella cheese
• 1 ½ cup ricotta cheese
• 1 cup shredded parmesan cheese

Instructions

Preheat oven to 400. Line a baking sheet with parchment paper.

Combine all the meatball ingredients and mix thoroughly. Make about 14 meatballs and put them on the baking sheet.

Put the meatballs in the oven and bake for 20 minutes.

After you put the meatballs in the oven, combine the marinara ingredients in a saucepan. Mix well and simmer on low heat until the meatballs are done. Stir occasionally.

Spray a casserole dish with cooking spray and spread a thin layer of sauce over the bottom of the dish. Place the meatballs in the dish. Top with the sauce and cheese. Bake for an additional 20 minutes or until the cheese is melted and golden brown.

Nutrition Information

Yield 7 Serving Size 1
Amount Per Serving Calories 433Total Fat 24gSaturated Fat 11gTrans Fat 0gUnsaturated Fat 11gCholesterol 143mgSodium 1201mgCarbohydrates 21gFiber 4gSugar 8gProtein 37g

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