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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.
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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 mins
Cook Time30 mins
Total Time50 mins
Course: Main Course
Cuisine: American, Italian
Keyword: Casserole
Servings: 12
Calories: 415.85kcal
Author: Wendy Polisi



  • 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
  • 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.


Calories: 415.85kcal | Carbohydrates: 5.02g | Protein: 29.46g | Fat: 30.72g | Saturated Fat: 14.2g | Cholesterol: 126.94mg | Sodium: 876.62mg | Potassium: 407.31mg | Fiber: 1.03g | Sugar: 2.4g | Vitamin A: 628.24IU | Vitamin C: 3.07mg | Calcium: 365.41mg | Iron: 2.5mg