Keto Meatball Parmesan Casserole
A comforting, low-carb casserole featuring seasoned meatballs, sugar-free marinara, and melty cheeses—perfect for busy weeknights and family-friendly meals.
Ingredients
For the meatballs
- 1 pound ground beef or turkey (80/20 beef gives juicier meatballs; use lean turkey for fewer calories)
- 1 cup almond flour (substitute crushed parmesan crisps for strict keto)
- 1 large egg
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
For the casserole
- 2 cups marinara sauce (choose a sugar-free marinara to keep it keto)
- 1 cup shredded mozzarella cheese Pre-shredded cheese often contains anti-caking agents; shredding from a block melts better.
- 1/2 cup grated Parmesan cheese
- Fresh basil for garnish (optional)
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Lightly oil a 9x13-inch or similar baking dish.
- In a large bowl, combine the ground meat, almond flour, egg, Italian seasoning, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Mix gently until just combined—overmixing makes meatballs dense.
- Shape the mixture into even meatballs (about 1 to 1 1/4 inches each). Aim for 16–18 meatballs for consistent cooking.
- Spread half of the marinara sauce on the bottom of the prepared baking dish to prevent sticking.
- Arrange the meatballs in a single layer over the sauce. Pour the remaining marinara sauce evenly over the meatballs.
- Sprinkle the mozzarella and Parmesan evenly on top.
Baking
- Bake for 25–30 minutes, until the meatballs reach 160°F for beef or 165°F for turkey and the cheese is bubbly and golden.
- Let rest 5 minutes, garnish with fresh basil if desired, and serve.
Notes
If you’re nut-free, swap almond flour for crushed parmesan crisps or coconut flour (use less coconut flour—about 2–3 tablespoons—and add an extra egg). Garnish with chopped basil, a drizzle of extra-virgin olive oil, a pinch of crushed red pepper for heat.