Keto Meatball Casserole

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

5 from 6 votes

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

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

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.

Nutrition