If you are looking for a new dinner this Keto Meatball Casserole should be it.
I love this keto friendly meatball casserole because it’s really simple to make and delicious. It’s also great for meal prep!
I took my grandparent’s meatball recipe, made a couple of changes to make these keto/low carb meatballs. They make epic leftovers… so great for meal prepping!
My personal favorite meat combo when it comes to meatballs is a fifty-fifty of ground beef and Italian sausage.
As you know, meatballs traditionally call for breadcrumbs for the binder. It’s purpose is to add moisture and keep the proteins in the meat from shrinking and becoming tough. I used crushed pork rinds! They work surprisingly well in lieu of breadcrumbs and they really play up the flavors.
To Pan-fry or to bake?
This is a great debate between Italian cooks – whether meatballs should be baked or pan fried.
I grew up watching my grandmother, Meme pan-fry her meatballs. So in this house, we pan fry! Pan frying meatballs produces superior caramelization and a flavorful outer crust. You really do get the best flavor.
Having said that, you can definitely bake up these too.
Nothing fancy here, just simple and delicious! One can of crushed tomatoes and ¼ cup of red wine, I recommend Scout & Cellar Gallivant Cabernet Sauvignon.
You choose the shredded cheese… Mozzarella, Provolone, Monterrey Jack, Cheddar… I personally like a combination of Mozzarella and Provolone.
Serve warm on top of zucchini noodles or your with a side of your favorite vegetable.
- 1 lb. ground beef
- 1 lb. Italian sausage
- 1 cup shredded mozzarella
- ⅓ cup grated or shredded parmesan
- 2/3 cup crushed pork rinds
- 1 egg
- 2 cloves garlic, minced
- 2 tsp dried minced onion
- 2 tsp dried minced garlic
- 2 tsp dried Italian seasoning
- 1 tsp Salt and Pepper
- 28 oz can crushed tomatoes
- ¼ cup Scout & Cellar Gallivant Cabernet Sauvignon
- 1 ½ cup mozzarella and provolone shredded cheese
Preheat the oven to 400 degrees.
Combine all the ingredients for the meatballs and mix thoroughly.
Make about 24 meatballs
Heat an oven safe skillet over medium heat. (I used my cast iron skillet)
Drizzle one tablespoon in the skillet.
Place meatballs into the skillet and cook for two-three minutes, then flip and cook for another 2 minutes.
Place the skillet into the preheated oven and bake for ten minutes.
Carefully remove the skillet from the oven, pour the crushed tomatoes and wine over the meatballs. Return the skillet to the oven and bake for another ten minutes.
Once the sauce is bubbling, sprinkle the cheese over the top and bake for an additional 8 minutes until the cheese is melted.
Optional: I broiled for 3-4 minutes at the end to toast the cheese. Watch it carefully if you put it under the broiler. The cheese can burn easily.