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Low-Carb Cheesy Meatball Casserole Recipe Everyone Loves

Low-Carb Cheesy Meatball Casserole

Tender homemade beef and Italian sausage meatballs are baked in low-sugar marinara sauce and covered with bubbling mozzarella and Parmesan. It is a hearty, satisfying low-carb dinner for 4–6 servings.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Meatballs
  • 1 pound Ground beef, preferably 80–90% lean
  • 1/2 pound Ground Italian sausage or additional ground beef
  • 1 Large egg
  • 1/2 cup Finely grated Parmesan cheese
  • 2 Garlic cloves, minced
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon Fine salt
  • 1/4 teaspoon Black pepper
Casserole
  • 24 ounces Low-sugar or no-sugar-added marinara sauce
  • 2 cups Shredded mozzarella cheese
  • 2 tablespoons Grated Parmesan cheese for topping
  • 1 tablespoon Fresh parsley or basil, chopped

Method
 

Step-by-Step
  1. Heat the oven to 400°F. Combine the ground beef, Italian sausage, egg, Parmesan, garlic, Italian seasoning, salt, and black pepper in a large bowl, mixing only until the ingredients are combined.
  2. Shape the mixture into approximately 20–24 meatballs, each about 1 1/2 inches in diameter. Arrange them on a parchment-lined baking sheet or in a lightly greased baking dish.
  3. Bake the meatballs for 18–22 minutes, until browned and cooked through. Confirm that the centers reach 160°F.
  4. Spread about half of the marinara sauce in a 9-by-13-inch baking dish. Add the baked meatballs and spoon the remaining sauce over them.
  5. Reduce the oven temperature to 375°F. Sprinkle the mozzarella and 2 tablespoons of Parmesan over the meatballs and sauce.
  6. Bake for 10–15 minutes, until the sauce is bubbling and the cheese is melted. Broil for 1–2 minutes at the end if you prefer a browned cheese topping.
  7. Rest the casserole for 5 minutes before serving. Finish with chopped parsley or basil if desired.

Notes

Choose marinara carefully because tomato sauces can contain added sugar. Do not overmix the meatball mixture, and bake the meatballs before assembling the casserole to limit excess liquid and improve flavor.