Go Back
+ servings
Print Recipe
4.69 from 44 votes

Italian Meatball Casserole {Keto/Low Carb}

Servings: 6 servings
Calories: 485kcal
Author: Kasey Trenum

Ingredients

  • lb Ground Beef 80/20
  • ½ cup grated parmesan cheese
  • ½ cup mozzarella cheese
  • 2 tablespoons coconut flour
  • 2 eggs
  • ¾ tsp salt
  • ¾ tsp minced onion
  • ¼ tsp Italian seasoning
  • 1/2 tsp garlic powder
  • ¼ tsp black pepper
  • 24 oz jar low carb spaghetti sauce
  • 2 cups mozzarella cheese
  • 1 teaspoon basil to sprinkle on top of cheeses

Instructions

  • Combine all ingredients except the last three ingredients in a bowl and stir to combine.
  • Heat a cast iron skillet on medium on the stove.
  • Cover the bottom of the skillet with ¼ inch coconut oil.
  • When the oil gets hot, scoop meatballs with a cookie scoop into hot oil and brown.
  • Once the meatballs are browned, place in the bottom of a crock pot.
  • Pour spaghetti sauce on top of the meatballs.
  • Cook on high for 2-3 hours or low 4-5.
  • Scoop out meatballs into a casserole dish.
  • Sprinkle mozzarella cheese then basil on top.
  • Broil in the oven on the top rack for 2-3 minutes or until the cheese starts to bubble and brown.

Notes

Low Carb Pizza Sauce Options without any added sugars:

  • Rao’s Homemade Marinara Sauce – 4g net carbs per ½ cup
  • Rao’s Homemade Tomato Basil Sauce – 3g net carbs per ½ cup
  • Lucini Italia Organic Tuscan Marinara Sauce – 3g net carbs per ½ cup
  • Lucini Italia Organic Rustic Tomato Basil – 3g net carbs per ½ cup
  • Mezzetta Napa Valley Homemade Sauce Marinara – 6g net carbs per ½ cup
  • ALDI Simply Selected Premium Marinara – 5g net carbs per ½ cup

Nutrition

Calories: 485kcal | Carbohydrates: 9g | Protein: 33g | Fat: 35g | Saturated Fat: 16g | Cholesterol: 166mg | Sodium: 1394mg | Potassium: 707mg | Fiber: 3g | Sugar: 6g | Vitamin A: 958IU | Vitamin C: 8mg | Calcium: 368mg | Iron: 4mg