When you’re craving something comforting, cozy, and absolutely delicious, this Keto Meatball Casserole hits the mark every time. It’s warm, hearty, and oozing with cheese, and the best part?
It fits perfectly into a low-carb lifestyle. My family has fallen completely in love with this dish, and to be honest, so have I.
It brings back a special memory from my college days—one that still makes me smile nearly fifteen years later.
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A Bite of Nostalgia
Back when I was in college, I was still living that vegetarian life. Each Tuesday, I’d eagerly wait for a particular dish from the dining hall take-out: a vegetarian Italian meatball parmesan sub. Was it made of soy? Mushrooms? Magic? I genuinely don’t know—and frankly, I’m glad I never asked.
But what I do remember is the flavor: tangy tomato sauce, melted provolone cheese, and perfectly seasoned “meat”balls, tucked inside a sub roll. It wasn’t gourmet, but to me, it was the highlight of my week.
Fast forward to today, and while my dietary choices have changed, my craving for that cheesy, saucy, comforting flavor never really went away. That’s what led me to create this keto-friendly meatball casserole.
It has all the rich, nostalgic flavors I loved back then—without the carbs, the grains, or the mystery ingredients. And let me tell you, it’s every bit as satisfying.
Why You’ll Love This Keto Meatball Casserole
There’s something magical about a dish that brings everyone to the table. This casserole does just that. Juicy, oven-baked meatballs made with wholesome ingredients are smothered in marinara sauce, blanketed with gooey mozzarella, and baked to golden perfection.
It’s a dinner that makes people linger at the table, grabbing seconds and sneaking bites straight from the pan.
My kids ask for this at least once a week, and even my pickiest eater devours it without complaint. Whether we pair it with a crisp side salad, a heaping portion of steamed broccoli, or low-carb noodles like zoodles or hearts of palm pasta, it never fails to satisfy.
Ingredients That Make the Difference
This isn’t a complicated recipe, and that’s part of its charm. You only need a few common ingredients to make something truly crave-worthy.
Ground Meat
I usually go with ground turkey, which keeps things light but still flavorful. That said, you can absolutely swap in ground beef, ground chicken, or ground pork, depending on your preference. The meatballs will still come out juicy and tender.
Ground Sausage
Here’s where the flavor really kicks in. I use sweet Italian sausage for its subtle, herby notes. If you prefer a little kick, try using hot Italian sausage, or even mix the two for a more complex flavor profile. Just make sure to read the labels—some sausages sneak in added sugars, and we want to keep this dish keto-friendly.
Egg
A single egg helps bind everything together. It’s a simple addition, but an essential one to keep the meatballs tender and cohesive.
Shredded Zucchini
Yes, really! Shredded zucchini is my secret weapon. It adds moisture and texture to the meatballs without affecting the flavor. You won’t even know it’s there, but your meatballs will be softer and more luscious because of it.
Parmesan Cheese
Grated parmesan cheese is another key binder here, and it also adds that unmistakable salty richness that makes Italian-inspired dishes so comforting.
Mozzarella Cheese
For that irresistible cheesy topping, I use plenty of shredded mozzarella. Feel free to use a blend of Italian cheeses if that’s what you have on hand. The more gooey, the better.
Keto Marinara Sauce
Homemade or store-bought, keto-friendly marinara sauce is a must. I love making my own when time allows, but any no-sugar-added tomato sauce works just fine. It should be vibrant, flavorful, and the perfect match for those golden meatballs.
Spices
This is where you can really tailor things to your taste. I typically stick to dried onion, garlic powder, basil, salt, and pepper. If I’m feeling fancy or want a more complex flavor, I’ll add Italian seasoning instead of just basil. Do what feels right for you.
How to Make a Keto Meatball Casserole
Step One: Mixing the Meatball Ingredients
I always begin this recipe the same way—by gathering all the ingredients and tossing them into one large mixing bowl. No fancy steps, no separate prep—just me, my bowl, and a handful of fresh, flavorful components.
There’s something incredibly satisfying about seeing the layers of ground turkey, sausage, shredded zucchini, parmesan, and spices stack up in the bowl. I mix it all together by hand—yes, it’s messy, but somehow therapeutic. Even before these meatballs hit the oven, they already look delicious.
Step Two: Forming and Baking the Meatballs
Once the mixture is perfectly combined, I move on to scooping the meatballs. I use a large cookie scoop for this step, which has become my little secret weapon. It keeps everything neat and uniform, and it’s a great way to involve the kids—they actually enjoy scooping out the meatballs, and it’s a small kitchen task they can do with confidence.
We usually end up with about 24 meatballs, evenly shaped and ready to bake. I place them into a greased baking dish and bake until they reach an internal temperature of around 150–155°F. The aroma that fills the kitchen at this point is heavenly—warm, savory, and full of promise.
Step Three: Adding Sauce and Cheese
Now comes the best part. I spoon my keto-friendly marinara sauce over the nearly cooked meatballs, making sure each one is lovingly covered. Then, I shower the whole dish with a generous layer of shredded mozzarella cheese. It’s already mouthwatering, but what happens next takes it to a whole new level.
I return the casserole to the oven just long enough for the cheese to melt and bubble, and then I flip the broiler on for a couple of minutes to get that beautiful golden-brown finish. I watch it closely—because those few minutes under the broiler are where the magic happens.
Expert Tip: Make-Ahead Meatballs
One trick that’s saved me time (and sanity) more than once is making the meatballs ahead of time. I cook them all the way through, let them cool, and then freeze them in a zip-top freezer bag. On busy evenings, I just pull them out, place them in a baking dish, and heat them until thawed.
Then I top them with sauce and cheese and finish the bake. It’s a brilliant shortcut for a homemade meal that feels like anything but a shortcut.
Leftovers and Storage Tips
This casserole rarely leaves leftovers, but if it does, I store them in an airtight container in the fridge. They’re good for about 3–4 days, and they reheat beautifully.
Sometimes I even pack them for lunch the next day—it’s one of those dishes that tastes even better after the flavors have had time to meld.
Variations to Keep It Fresh
Add Fresh Basil
If I have fresh basil on hand, I love to mix it into the meatball mixture or stir it into the sauce for an extra layer of flavor. Sometimes, I’ll just tear a few leaves and sprinkle them over the top after baking. It’s a simple addition that makes the dish feel a little more special.
Spice It Your Way
I typically use dried onion and garlic in the mix, but I’ve also swapped them out for onion powder and garlic powder when I’m in a pinch. Italian seasoning works well too, especially if you love bold herb flavors.
The beauty of this recipe is how adaptable it is—you can tweak the seasoning to suit your taste without losing the heart of the dish.
Common Questions About Keto Meatball Casserole
What Should I Serve With This Casserole?
This dish pairs wonderfully with a lot of low carb sides. My go-to options are zucchini noodles (zoodles) or spaghetti squash for a classic “pasta night” feel. If you’re serving both keto and non-keto guests, keep a bowl of al dente pasta or warm garlic bread on the table too. Everyone’s happy.
For a lighter pairing, I love roasted green beans or broccoli, or even a fresh Caesar salad. The contrast between the warm, cheesy meatballs and a crisp salad is just perfect.
Do I Really Need a Cookie Scoop?
Not technically—but it’s a huge help! Using a scoop keeps things tidy and makes portioning a breeze. It also turns this into a fun family activity—my kids are now pros at scooping meatballs. It’s a small step that makes the prep feel like a breeze.
Can I Skip the Zucchini?
That sneaky shredded zucchini is my hidden hero. It keeps the meatballs moist without affecting the flavor, and my kids never notice it. If I want to be extra stealthy, I peel it so the green doesn’t give it away.
But if you want to switch things up, chopped spinach is a great substitute. Or, you can leave the veggies out entirely and simply pair your casserole with a veggie-rich side like roasted broccoli or a salad. Either way, the meatballs will still shine.
Can I Freeze Keto Meatballs?
Absolutely—this is one of those recipes that’s perfect for batch cooking. I always double the meatball recipe and freeze half. Having a stash of low carb meatballs in the freezer has saved dinner more times than I can count. Just thaw, assemble with sauce and cheese, and bake. Dinner’s done.
My Favorite Casserole Dish for This Recipe
I have to give a little love to my favorite ceramic casserole dish. It’s by Emile Henry and honestly, it’s a dream. It cooks evenly, looks beautiful on the table, and cleans up easily—even after all that baked-on cheese and sauce. When something helps me cook better and clean less, I’m sold.
Keto Meatball Casserole (RECIPE)
Looking for a hearty, family-approved dinner that’s low in carbs but big on flavor? This Keto Meatball Casserole combines juicy homemade meatballs, savory marinara, and gooey melted cheese for the ultimate keto take on meatball parmesan. Easy to prepare and even easier to love!
Recipe Overview
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Course: Dinner / Main Course
- Cuisine: American, Italian
- Yield: 8 servings
- Calories per Serving: 382 kcal
Ingredients
For the Meatballs:
- 1 lb ground turkey
- 1 lb Italian sausage (pork, turkey, or chicken)
- 1 cup shredded mozzarella
- ⅓ cup grated or shredded parmesan
- 1 cup shredded zucchini (or substitute with chopped spinach)
- 1 large egg
- 2 tsp dried minced onion
- 2 tsp dried minced garlic
- 2 tsp dried basil
- 1 tsp salt
For the Casserole:
- 1 cup no-sugar-added marinara sauce
- 8 oz shredded cheese (mozzarella/provolone blend works great)
How to Make It
- Preheat & Prep: Set your oven to 400°F (200°C). Lightly grease a 9×13-inch casserole dish with non-stick spray.
- Mix Meatballs: In a large mixing bowl, combine all the meatball ingredients. Mix until well blended. Roll into 24 evenly-sized meatballs and place them into the prepared casserole dish.
- Bake Meatballs: Bake uncovered for about 30 minutes, or until the meatballs are fully cooked. Carefully drain any excess liquid from the dish.
- Add Sauce & Cheese: Pour the marinara evenly over the meatballs and sprinkle with shredded cheese.
- Bake Again: Return the dish to the oven and bake for another 10–15 minutes until the cheese is melted and bubbly.
Optional: For a golden, crispy top, broil for 3–4 minutes—but watch closely to avoid burning!
Tips & Substitutions
- Protein Swap: Ground beef or chicken can replace turkey. Use your favorite Italian sausage.
- Vegetable Variations: Don’t like zucchini? Try chopped spinach or omit entirely.
- Sauce Tip: Choose marinara with no added sugars, or make your own keto version at home.
Nutrition Information (Per Serving – 3 Meatballs with Sauce & Cheese)
- Calories: 382 kcal
- Net Carbs: 4g
- Total Carbs: 5g
- Fiber: 1g
- Protein: 36g
- Fat: 24g
- Saturated Fat: 11g
- Cholesterol: 129mg
- Sodium: 734mg
- Potassium: 543mg
- Sugar: 2g
- Vitamin A: 477 IU
- Vitamin C: 8mg
- Calcium: 298mg
- Iron: 2mg