Delicious low carb meatballs are baked with marinara sauce and a mix of parmesan and mozzarella cheeses in this simple meatball parmesan casserole.
We get a lot of ground venison meat from hunting season because I prefer the ground meat to steaks. This year, we had the deer meat processed into ground bacon burger, sausage, and plain burger.
With the plain ground burger, I like to make meatloaf and meatballs. Although meatballs take a little more time to make than meatloaf, I think it's worth the effort.
Over the last week, I've made a couple batches of these nearly carb free meatballs to make sure the recipe was right. Since these keep well in the freezer, next time I'll make a large batch so I can have some ready in the freezer for quick evening meals after work. One simple dish to use these pre-made meatballs in is a meatball parmesan casserole.
This dish can be made with homemade marinara sauce or ready made sauce in a jar. Unlike spaghetti sauce, the pre-made marinara sauces typically do not contain sugar or have very little.
For the mozzarella cheese, I prefer using sliced, but the store I went to only carried shredded so I had to settle on using the pre-shredded kind. The reason I like sliced is because it usually doesn't have any of the starchy anti-caking ingredients added which eliminates the unnecessary carbs.
I put this meatball parmesan casserole together in my well seasoned 9x9 inch stone baking dish. I love using the seasoned stoneware because it's a non-stick surface that cleans up quickly. If I were making this for company, I'd probably use a pretty 1 ½ or 2 quart casserole dish.
The last time I made this meatball parmesan casserole, I put the second layer of cheese on top and it was really tough to get through so this time I only sprinkled a little bit of parmesan cheese on the top and put the mozzarella under the top layer of marinara sauce.
Before converting to low carb eating, spaghetti with meat sauce used to be my traditional way to use up all the ground venison meat. Since there really aren't any good low carb pasta choices out there, this meatball casserole is likely to become my new dish for cooking up the venison.
Low Carb Meatball Parmesan Casserole Bake Recipe
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Meatball Parmesan Casserole – Gluten Free
- batch gluten free meatballs
- batch marinara sauce or 32 jar prepared marinara sauce
- 1 cup mozzarella cheese
- ½ cup parmesan cheese
- Pour half the marinara sauce on bottom of 1 ½ quart baking pan.
- Spread half the meatballs on marinara sauce.
- Sprinkle half the mozzarella and parmesan cheese over meatballs
- Spread the remaining meatballs over cheese.
- Sprinkle remaining cheese over meatballs, reserving a small amount of parmesan for top if desired.
- Pour remaining marinara sauce on top.
- Sprinkle parmesan cheese on top if desired.
- Bake at 350°F for 20-25 minutes.
Low Carb Sweeteners | Keto Sweetener Conversion Chart
Array ( [serving_size] => 6 [calories] => 427 [carbohydrates] => 12.1 [protein] => 38.6 [fat] => 25.4 [sodium] => 1254 [fiber] => 2.5 [serving_unit] => g )
Notes on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
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Made this today and put it over zoodles. It was delicious. First time I made/had zoodles, first time I used pork rinds in meatballs. Definitely a success.
What a great idea to serve with zoodles!
This looks so delicious and love how easy it is too!
Does this need to be baked?
I typically heat for about 20-25 minutes at 350°F. Added that to the recipe card.