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4.77 from 21 votes

Italian Meatball Casserole {Keto/Low Carb}

Servings: 6 servings
Author: Kasey Trenum


  • 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


  • 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.