This cheesy Keto Meatball Casserole is guaranteed to keep your tastebuds singing. Perfectly seasoned meatballs topped with ricotta cheese, marinara, and mozzarella in a simple combination that never fails to satisfy.
This Keto Meatball Casserole is Comfort Food Perfection!
I am obsessed with any type of Italian food, and this Keto Meatball Casserole is my idea of dinnertime perfection!
It is one of those dishes that even your non-keto kids will beg you for again and again.
I will often make the meatballs the day ahead of time, or on the weekend when I am doing meal prep.
That makes this deliciously cheesy dish super-quick to throw together.
Are Meatballs Keto?
Most store-bought meatballs are not keto because they contain breadcrumbs that act as a binder. Breadcrumbs add gluten and carbs and place them squarely in the non-keto category. The good news is that it is relatively simple to make low carb meatballs!
Making Meatballs Without Breadcrumbs
The only challenge in skipping the breadcrumbs is that you still need something for binding. Technically, you can use egg, but in a casserole such as this, there is a good possibility that your meatballs would crumble. (Especially leftovers.)
I solve this issue by adding in almond flour and gelatin.
Finely ground almond flour acts as a binder in a similar way that breadcrumbs would.
I add gelatin because it increased the capacity to retain moisture as the meatballs cook and because it helps the texture.
Can I skip the gelatin if I don’t have it?
Yes, you sure can! I am a big fan of adding it to meatballs, but it isn’t absolutely necessary for this recipe to work.
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- If you have the time, well salt the meat and let it sit for about 30 minutes before mixing. This will result in a very cohesive texture with just the right amount of springiness.
- Use a medium cookie scoop to form the meatballs.
- If you would prefer browned meatballs, you can cook them in the air fryer, or fry them in a shallow layer of oil in a hot skillet.
- A simple green salad is nice here!
- Roasted Broccoli
- Serve over keto-friendly noodles! Zucchini noodles, shirataki noodles, spaghetti squash, and palmini are all great options.
This recipe can be prepared up to 2 days ahead of time and stored cover in the refrigerator. Leftovers are good for about 5 days.
You can freeze an uncooked casserole for up to 2 months. Wait to add the cheese until just before serving. Leftovers may be frozen for up to 2 months.
How to Make Keto Meatball Casserole
Step 1: Start by preheating your oven. Place the beef in a large bowl, and sprinkle it with salt and pepper.
Step 2: If you are using the gelatin, beat the eggs in a small bowl and sprinkle it with gelatin. Heat the broth to just warm, and add it to the egg/gelatin mixture after the mixture has sat for at least 5 minutes.
Step 3: Add the gelatin mixture to the ground beef and stir in parmesan, almond flour, garlic, and Italian seasoning.
Step 4: Place the meatballs in a single layer on baking sheets. Bake for 15 minutes.
Step 5: Drain and arrange in a casserole dish.
Step 6: Dollop with ricotta.
Step 7: Spread the marinara on top.
Step 8: Top with cheese and bake for 15 minutes.
More Great Keto Casseroles to Try:
- Keto Chicken Bacon Ranch Casserole is cheesy comfort food that never gets old. Try it once and you will be addicted.
- Both kids and adults love this delicious Keto Chicken Broccoli Casserole.
- For a delicious side, this Keto Broccoli Cheese Casserole always hits the spot.
- Meat lovers Keto Pizza Casserole is super-quick and full of flavor.
Keto Meatball Casserole
- Baking Sheet
- Casserole Dish
- 2 pounds ground beef
- 1 teaspoon salt
- 1/2 teaspoon ground pepper
- 2 eggs beaten
- 2 teaspoons gelatin optional
- 1/4 cup beef broth
- 1 cup finely grated parmesan
- 1/3 cup almond flour
- 1 tablespoon minced garlic
- 1 teaspoon Italian seasoning
- 1 cup ricotta cheese
- 2 cups keto marinara or Rao’s marinara
- 16 ounces mozzarella cheese fresh, grated, or a combination
- Preheat oven to 400 degrees.
- Place the ground beef in a large bowl and sprinkle with salt and pepper.
- Beat the eggs in another small bowl and sprinkle with the gelatin. Set aside for 5 minutes.
- Heat the beef broth until just warm but not hot, and add to the gelatin mixture. Whisk to combine.
- Add the gelatin mixture to the ground beef and stir in parmesan, almond flour, garlic, and Italian seasoning. Use a small cookie scoop to form into meatballs.
- Place the meatballs in a single layer on two baking sheets. Bake for 15 minutes, flipping halfway through.
- Remove from the oven and drain on a rack. Alternatively, you can air fry the meatballs for 9 minutes.
- Arrange the meatballs in a casserole dish.
- Dollop with ricotta cheese.
- Top with marinara and top with cheese.
- Bake for 15 minutes. Allow to cool slightly before serving.