This Cheesy Keto Meatball Casserole is hearty, satisfying, and perfectly low carb. Juicy homemade meatballs are topped with marinara, creamy ricotta, melted mozzarella and grated Parmesan for a family-friendly dinner everyone will love.
If you have a go-to dinner that never gets old, this Cheesy Keto Meatball Casserole might be it. It’s an easy weeknight recipe that doubles as excellent meal prep and makes terrific leftovers. The meatballs are made without breadcrumbs, so this dish is naturally lower in carbs and higher in protein. Layered with robust marinara, ricotta, mozzarella and fresh basil, it hits all the comfort-food notes while keeping carbs in check.
Why You’ll Love This Cheesy Keto Meatball Casserole
- Comforting, cheesy, and family-friendly while still low carb.
- No pasta—meatballs are the star, making it keto- and gluten-friendly when you skip breadcrumbs.
- High in protein with satisfying portions: a typical serving is three meatballs plus sauce and cheese.
- Great for batch cooking and freezing, which makes weeknights easier.
Ingredients
Simple ingredients come together quickly to make this flavorful casserole. Quantities below serve about 6.
For the meatballs
- 2 lb ground beef (or substitute ground turkey, chicken, pork, or a mix with Italian sausage)
- 1/2 cup grated Parmesan cheese
- 3/4 cup shredded mozzarella cheese
- 1 egg
- 1/4 cup grated onion
- 3 garlic cloves, minced
- 3 tbsp chopped fresh parsley
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp Italian seasoning
- Salt and black pepper, to taste
For the casserole
- 3 cups marinara sauce (about one 24 oz jar)
- 1/2 cup ricotta cheese
- 1/2 cup shredded mozzarella cheese, for topping
- 2–3 tbsp fresh basil, chopped
How to Make This Cheesy Keto Meatball Casserole
- Preheat the oven. Set the oven to 400°F (204°C).
- Mix the meatball ingredients. In a large bowl combine the ground beef, Parmesan, shredded mozzarella, egg, grated onion, minced garlic, parsley and seasonings. Mix until combined but don’t overwork the meat.
- Form the meatballs. Use a large scoop to portion the mixture into 15–16 evenly sized meatballs, rolling them gently between your palms.
- Bake the meatballs. Arrange the meatballs on a parchment-lined baking sheet or in a baking dish and bake 20–25 minutes, until cooked through and lightly browned. You can also brown them in a skillet if preferred.
- Assemble the casserole. Transfer the cooked meatballs to a casserole dish. Pour marinara sauce evenly over the meatballs, dollop the ricotta across the dish, then sprinkle the shredded mozzarella over the top.
- Bake until bubbly. Return the casserole to the oven and bake uncovered for about 15 minutes, until the cheese is melted and bubbly.
- Finish and serve. Remove from the oven, sprinkle with chopped fresh basil, and serve hot. Great with a side salad, roasted vegetables or zucchini noodles for a low-carb option.
Tip: You can prepare the meatballs ahead and freeze them. Thaw before assembling the casserole so everything heats evenly. If you prefer smaller meatballs, reduce baking time by about 5 minutes.
Serving Suggestions
- Serve as a main dish alongside a crisp salad or roasted veggies.
- For a low-carb “pasta” alternative, pair with zucchini noodles or spaghetti squash.
- Use the meatballs in a sub roll for sandwiches, or double the recipe and serve with toothpicks as an appetizer at parties.
Storage and Make-Ahead
- Refrigerate: Store leftovers in an airtight container for 3–4 days.
- Freeze: Cover the assembled casserole tightly and freeze up to 3 months. You can also freeze cooked meatballs separately for quick future meals.
- To reheat: Thaw in the refrigerator overnight and bake until heated through, or reheat individual portions in the microwave.
Nutrition (approximate per serving)
Serving: 3 meatballs with sauce and cheese
- Calories: 508 kcal
- Carbohydrates: 7.7 g
- Protein: 50.8 g
- Fat: 29.3 g (Saturated fat: 11.9 g)
- Sodium: 898 mg
- Fiber: 1.1 g
- Sugar: 4.4 g
Nutrition values are estimates and should be used as a guideline only.
Variations and Tips
- Swap ground beef for ground turkey, chicken, or pork to change the flavor profile.
- If you prefer a breadcrumb binder, use almond flour or crushed pork rinds for a low-carb option.
- Batch-cook meatballs and freeze them; they reheat well and make weeknight dinners effortless.
- Add extra vegetables to the sauce for more fiber and nutrients, or stir fresh spinach into the casserole before baking.
If you try this Cheesy Keto Meatball Casserole, note how it becomes even better as leftovers. It’s a comforting, protein-packed meal that’s easy to prepare and a real crowd-pleaser.