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.

Photo of a meatball casserole in a white casserole dish with a wooden spoon scooping out a meatball with stringy cheese.

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 before, or on the weekend when I am doing meal prep.

That makes this deliciously cheesy dish super-quick to throw together.

If you are looking for more keto casseroles, don't miss my Keto Chicken Bacon Ranch Casserole, Keto Chicken Broccoli Casserole, Keto Broccoli Cheese Casserole and Keto Pizza Casserole.

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, so if you don't have it, feel free to leave it off.

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Pro Tips

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.

Overhead photo of a keto meatball casserole in a white casserole dish garnished with basil and parsley.

How to Make Keto Meatball Casserole

Ground beef with seasoning sprinkled on top in a red mixing bowl, placed on a white surface.

A white textured bowl contains beaten eggs with a fork resting inside. The bowl sits on a light marble surface.

A red mixing bowl filled with ground meat, grated cheese, almond flour, dried herbs, and an egg, ready to be mixed together for a recipe.

Meatballs on a parchment lined sheetpan.

Cooked meatballs in a white casserole dish.

Cooked meatballs with ricotta cheese over them in a white casserole dish.

Cooked meatballs with ricotta and marinara over them in a white casserole dish.

Meatball casserole in a white casserole dish ready for the oven.

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.

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Square photo of a meatball casserole in a white casserole dish with a wooden spoon scooping out a meatball with stringy cheese.

Print Recipe

5 from 6 votes

Keto Meatball Casserole

When I am craving comfort food, this Meatball Casserole is one of my favorite meals. Serve it with a salad made of peppery arugula for a complete meal.

Prep Time20

Cook Time30

Total Time50

Course: Main Course

Cuisine: American, Italian

Keyword: Casserole

Servings:

Calories: 415.85kcal

Author: Wendy Polisi

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Equipment

Baking Sheet
Casserole Dish

Ingredients

2 pounds ground beef
1 teaspoon salt
½ teaspoon ground pepper
2 eggs beaten
2 teaspoons gelatin optional
¼ cup beef broth
1 cup finely grated parmesan
⅓ 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

US Customary - Metric

Instructions

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.

Notes

Make-Ahead

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.

Freezing

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.

Nutrition

Italian Inspired Keto Recipes to Try:

Like baked ziti? You won't miss a thing with this Keto Cauliflower Ziti.
Italian Sausage Zucchini Boats are light and filling at the same time!