KETO Meatball Casserole

FB_IMG_1520484902067Italian food is my husband’s favorite so this is a must at our Casa! Simple ingredients, using a crock pot, and a cast iron skillet, the flavors will tempt you to make it weekly.  Store the leftovers and reheat through the week.

Italian Meatball Casserole 6 servings
1¼ 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 in the crock pot
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.


Nutritional Information per MyFitnessPal app based on 6 servings – 485 calories, 34g fat, 36.9g protein, 5.6g carbs – 1.9g fiber = 3.7g net carbs

9 thoughts on “KETO Meatball Casserole

  1. Pingback: KETO How It Works | Living Abroad

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