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If you have been following a low-carb diet for a while or even if you just enjoy making keto recipes, you have probably made quite a few casseroles by now. At least once a week I experiment with some kind of keto casserole and sometimes they require a little bit of tweaking before they make their way to the blog.

This Low Carb Meatball Casserole Recipe was right, the first time and I am excited to see what everyone thinks of this low carb meal perfect for keto or any low carb/gluten-free diet. Even those who aren’t following a strict diet will love this meatball casserole!

This recipe didn’t just appear out of nowhere, I had been thinking about this keto meatball masterpiece for a couple of weeks before attempting to make it. Since our local store was getting pretty empty from all of that panic buying, I decided to buy some canned goods that I knew would last us a couple of weeks.

So I picked up some canned tomatoes, knowing that I could create something edible, maybe even delicious, out of a meat/tomato combo. Since we have a good supply of ground venison, I knew that would be the base of many of our meals for the next couple of weeks at least. Although my family was already pretty well prepared for times like these, it can be hard for anyone to stick to a low carb diet like Keto, during a pandemic.

One of my favorite things about this recipe is that I can stock up on the ingredients and keep them on hand for those times when nothing seems to be available at the store.

Most of the ingredients are able to be frozen or stored in the cabinet for quite some time, so this is perfect for whenever the craving hits.

With low carb dinner ideas like this meatball casserole, it takes little effort to stay on the right track, even during what seems like the apocalypse at times.

When making keto meatballs, it really pays off to have a nice frying pan, I have found that when cooking with almond flour, the wrong pan can really burn the outside of meatballs pretty quickly so it’s worth the investment to get a good one.

Nobody wants to have to spend an hour scrubbing a pan after cooking dinner so picking up a good pan now will save you a lot of time later.

Although sometimes, even the best pans will be hard to clean, depending on what you are cooking. Thankfully after many years of struggling, I have finally discovered a little trick that has served me well.

If your pan does tend to stick, I have found a solution to get it clean without too much scrubbing. Pour a cup of water and a squirt of dish soap into the pan, cover it and cook on the stove until it boils.

Turn off the heat and let the steam build-up for a couple of minutes, then use a spatula to scrape off the stuck-on food. This has helped me get even the worst messes off of my pans when nothing else has worked.

Another kitchen favorite for low carb diets is the ever so important, casserole dish. This is the exact one that I used for this recipe, you can click here to see it.

Another way this low carb meatball casserole stands out is the extra burst of flavor from the cheese. I added a few cheese sticks to the top because I found a brand of cheese sticks that has an amazingly rich flavor that really adds to this dish and any dish that I have used them in.

Now I wouldn’t recommend buying them from here because they are way overpriced but if you click this link, you can see which cheese sticks I am talking about. I bought them at Walmart for a lot less, although that was when it wasn’t so hard to get cheese, so who knows, maybe they are $60 a stick now.

Once you make your keto-friendly tomato sauce, pour it into the casserole dish. Add all of the seasonings to the top and when the meatballs are fully cooked, place them in the sauce then add the cheese on top.

You can use whatever cheese you would like but my favorite cheese to use for meatball casserole is mozzarella. Thankfully that seems to be available all of the time and I recently started buying really big bags that last a long time.

I found that as long as I stored the cheese in airtight containers, it lasts a long time. Since I only grocery shop every two weeks, this has helped keep my fridge stocked while not worrying about anything going bad.

Bake in a preheated oven for about 20 minutes or until all of the cheese is melted and serve immediately.

This meal can be prepared in the morning and baked at night for a quick dinner or even frozen and thawed out for those days when you just don’t have enough time to prepare a meal.

Have you created a unique keto casserole? I would love to hear about it and please don’t forget to share this low carb meatball casserole on your favorite social media and sign up for the free newsletter so you never miss a recipe.

Low Carb Meatball Casserole Recipe

Ingredients

1 lb of ground meat (beef, turkey, and venison, all seem to work well)
1 Cup of Almond Flour
1/4 Cup of Parmesan Cheese
1 Cup of Mozzarella
3 Cheesesticks
29 ounce can of tomato sauce
4 Tablespoons of Garlic Powder
4 Tablespoons of Onion Powder
2 Tablespoon of Italian Seasoning
1 Egg
Olive oil for cooking meatballs
Salt & Pepper to taste

Instructions

Make the meatballs by combining meat, beaten egg, parmesan, and half of the seasoning. Mix well and then form into balls.
Cook meatballs in a well oiled frying pan until slightly crispy on the outside and cooked through on the inside.
Add tomato sauce and remaining seasoning on top, to a casserole dish.
Once meatballs are thoroughly cooked, add to casserole dish and top with cheese.
Bake in an oven preheated to 375 degrees for about 15 to 20 minutes, or until cheese is melted completely.