Low Carb Meatball Bake

August 4, 2018Laura

I’ve been making this Low Carb Meatball Bake since the very beginning of my keto journey. I’ve always used frozen meatballs for convenience, but since the ingredients aren’t the cleanest, I decided to make my own homemade ones this time. They are very basic but turned out delicious! It took me two attempts to get them to my liking, but the second batch was a success! The carb count is much lower compared to the bagged meatballs as well. This recipe is a favorite of mine and I hope you enjoy it as much as I do!

Be sure to follow me on Instagram and Pinterest for more low carb meal ideas. If you want to save this recipe to try later, just click the Pinterest button below the recipe or tap any image to save to your Pinterest board.

Low Carb Meatball Bake

August 4, 2018 Laura

Prep time: 10 minutes
Cook time: 15 minutes

Serves: 5
Calories 307

Ingredients

Meatballs:

1 lb ground beef
1 egg
1 tsp minced garlic or 2 garlic cloves, minced
1/4 cup grated parmesan cheese
1/2 tsp onion powder
1/2 tsp Italian seasoning
1/2 tsp salt
1/2 tsp red pepper flakes, optional
1/4 tsp black pepper

Casserole:

15 cooked meatballs
2 & 1/4 cup low carb marinara sauce
3/4 cup shredded mozzarella
Italian seasoning
Parmesan cheese
2-3 cups zoodles, optional

Method

Meatballs:

1)
Preheat oven to 400.
2)
Add all of the meatball ingredients into a large bowl and mix well until combined.
3)
Shape into 15 meatballs and place on a baking sheet lined with aluminum foil.
4)
Bake for 25 minutes or until cooked through.

Casserole:

1)
Preheat oven to 350.
2)

Pour 1/4 cup marinara sauce into bottom of 8×8 baking dish. Add zoodles (if using).
3)
Place cooked meatballs in dish and cover with 2 cups of marinara sauce. Sprinkle with shredded mozzarella, parmesan cheese and Italian seasoning. Bake for 15 minutes or until cheese is melted.

Notes

Net carbs per meatball: 0.45g

Casserole net carbs per serving: 5.4g (not including zoodles)