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Easy Gluten Free Meatball Parmesan Casserole Recipe
When it comes to creating delicious and satisfying meals for the whole family, nothing beats a hearty Gluten Free Meatball Parmesan Casserole.
This easy-to-make recipe combines the flavors of homemade meatballs, tangy spaghetti sauce, and gooey melted cheese, all topped with the rich taste of parmesan.
The best part? This simple dish is completely gluten-free and low carb!
It is the perfect meal to cook on meal prep days so you will have meat ready to use in any easy recipes!
This simple recipe really saves me on busy weeknights when all I have time for is to warm up something.
It is actually the perfect way to be ready with a hearty meal of healthy parmesan meatballs any night of the week!
This meatball parmesan recipe features my homemade juicy meatballs!
Keep reading to the end to find the FAQs section with ideas on how to use these cooked meatballs in some other ways.
Whether you’re following a low-carb diet or have gluten restrictions, this parmesan meatball casserole will quickly become a family favorite.
I will guide you through the simple steps of making this scrumptious dish, along with helpful tips, answer frequently asked questions and provide variation ideas to suit your preferences.
What you will need to make this gluten free meatball parmesan recipe!
- Italian sausage, ground pork or other ground meat
- blanched almond flour
- celery seed
- garlic powder
- shredded parmesean.
- chopped onion or onion powder
- one batch of my Keto Marinara Sauce
Let’s start out by making our homemade Italian meatballs recipe
Preheat your oven to 400°F (200°C)
To make this delectable meatball casserole, start by preparing your own meatballs with my easy meatball recipe.
While frozen meatballs can be a convenient option, making your own allows you to customize the flavors and control the ingredients.
In a large bowl, combine Italian ground sausage, lean ground beef, or a mixture of your preferred ground meats.
Add Italian seasoning, fresh basil, garlic powder, grated Parmesan cheese, and salt and pepper to taste.
Mix all the ingredients thoroughly using your hands or a spoon.
I have found one of the best ways to mix up the meatballs is to dig in with your hands.
The action of sqwishing and scooping blends the sausage, that has a higher fat content than the beef, together better.
Overall it helps to adhere everything together so the baked meatball will not crumble.
For perfectly shaped meatballs, use a small cookie scoop to portion out the meat mixture.
Then after scooping each portion into a ball, roll them inbetween your hands to give them a rounded shape.
Place meatballs on a jelly roll pan, baking sheet or a 9×13 pan like I used here with raised sides.
Bake the meatballs for 15-20 minutes, or until they are golden brown and cooked through.
Now set them aside while you gather your ingredients.
Now lets assemble the hearty meatball parmesan bake
Once your meatballs are ready, it’s time to assemble the casserole.
Preheat your oven to 375°F (190°C) and grease an oven-safe casserole dish or a cast iron pan with cooking spray to prevent sticking.
Place the meatballs in a single layer at the bottom of the dish.
If you have a large number of meatballs, you can stack them on top of each other in a second layer.
You will need mozzarella, parmesan and a little bit of parsley to finish it off.
Pour one batch of my homemade marinara sauce, or 2 large jars of your favorite grocery store low carb marinara over all of the meatballs making sure it gets inbetween each one.
If you prefer your meatballs extra saucy, you can add additional sauce or even mix in some heavy cream to create a richer flavor.
I use a generous amount of sauce on top of the meatballs so there is extra to go with leftovers.
Now sprinkle shredded parmesan, then sprinkle mozzarella cheese on top
I make sure to put the parmesan under the mozzarella so it does not crisp up too much on the top.
Cover the casserole dish with a layer of aluminum foil or put it into an airtight container and place it in the preheated oven.
Bake for approximately 10 minutes or until the cheese is melted and bubbly.
For a golden-brown finish, remove the foil on the dish for the last 5-10 minutes of baking.
Any leftovers will keep 3-4 days in the fridge.
Freeze in the original dish, or transfer to a freezer bag and freeze up to 3 months.
Thaw in the fridge overnight before baking.
It’s time to eat this gluten free parmesan casserole!
Once your Parmesan meatball casserole is cooked to perfection, it’s time to serve it up!
This versatile dish can be enjoyed in a variety of ways.
Serve it over gluten-free pasta, low carb pasta or alongside a side salad for a complete meal.
For a hearty meatball sub, scoop the meatballs and sauce onto gluten-free buns and top with additional cheese. You could even broil it opened to get a nice crust on the bread!
You could also try these Keto Buns, leave out the sweetener and add in a pinch of onion & garlic powder for mini meatball sliders!
It would be the perfect size for a lunch or picnic choice!
The leftovers also make a great freezer meal for busy days or weeknights when you don’t have much time to cook. Freeze in an 8×8 dish lined with parchment.
Once frozen, remove, put in freezer bag and label.
To cook, put in original dish and bake covered at 350F for 20 minutes.
You can also check out my post on How To Reheat Meatballs with Sauce in the Air Fryer for a quick way to reheat these meatballs.
If you’re looking to add a twist to the traditional meatballs, try using ground turkey instead of beef or pork.
You can also experiment with different types of ground meat, such as chicken to create a chicken parmesan meatball casserole.
Easy Gluten Free Meatball Parmesan Casserole Recipe
- 1 9×13 pan
- Aluminum Foil
- 1 Large Bowl
Gluten Free Meatballs
- 1 lb Italian sausage ground pork or other ground meat
- 1 lb Ground Beef or additional ground pork or other ground meat
- 2 large eggs
- 2 cups blanched almond flour
- 2 tsp parsley
- 2 tsp oregano
- 2 tsp celery seed
- 2 tsp marjoram
- 4 tsp onion powder
- 4 tsp garlic powder
- 1 tbsp worsectershire sauce
- 1/2 cup shredded parmesean.
- 1 batch Keto Marinara Sauce – OR – 48oz sauce recipe link below
- 1 batch Gluten Free Meatballs
- 1 cup shredded mozzarella
- 1/2 cup shredded parmesan
Gluten Free Meatballs
- In a large bowl, combine Italian ground sausage, lean ground beef, or a mixture of your preferred ground meats.
- Add Italian seasoning, fresh basil, garlic powder, grated Parmesan cheese, and salt and pepper to taste.
- Mix all the ingredients thoroughly using your hands or a spoon.
- For perfectly shaped meatballs, use a small cookie scoop to portion out the meat mixture.
- Then after scooping each portion into a ball, roll them inbetween your hands to give them a rounded shape.
- Place meatballs on a jelly roll pan, baking sheet or a 9×13 pan like I used with raised sides.
- Bake the meatballs for 15-20 minutes, or until they are golden brown and cooked through.
Assembling the Casserole
- Preheat your oven to 375°F (190°C) and grease an oven-safe casserole dish or a cast iron pan with cooking spray to prevent sticking.
- Place the meatballs in a single layer at the bottom of the dish.
- You will need mozzarella, parmesan and a little bit of parsley to finish it off.
- Pour one batch of my homemade marinara sauce, or 2 large jars of your favorite grocery store low carb marinara over all of the meatballs making sure it gets inbetween each one.
- I use a generous amount of sauce on top of the meatballs so there is extra to go with leftovers.
- Now sprinkle shredded parmesan, then sprinkle mozzarella cheese on top
- Cover the casserole dish with a layer of aluminum foil or an airtight container and place it in the preheated oven.
- Bake for approximately 10 minutes or until the cheese is melted and bubbly.
- For a golden-brown finish, remove the foil from the dish for the last 5-10 minutes of baking.
- Any leftovers will keep 3-4 days in the fridge.
- Freeze in the original dish, or transfer to a freezer bag and freeze up to 3 months.
- Thaw in the fridge overnight before baking, or add 10 minutes to reheating.
Tips, FAQs and ways to make it your way!
- What is the serving size for this recipe? The serving size for this recipe may vary depending on personal preferences and intended use. It can serve approximately 8-10 people. I make this large of a batch because I like having freezer meals on hand. You can easily halve the recipe and make it in a 10 inch cast iron skillet or oven safe 8×8 pan.
- Can I substitute the almond flour with another type of flour? Yes, you can substitute the almond flour with crushed gluten free breadcrumbs or crushed pork rinds. If you have any leftover Easy 5 Ingredient Keto Drop Biscuits, you can crumble these up as they will work too! Do not use coconut flour as it will cause the meatball to fall apart. Oat flour may work but is not low carb.
- Can I use turkey or chicken instead of ground beef in this recipe? Yes, you can substitute ground beef with ground turkey or chicken if you prefer a leaner option or have dietary restrictions. Any type of ground meat would work here, even some ground venison!
- Is it possible to omit the onions from the recipe? Yes, you can omit the onions if you don’t like them or have an allergy. However, onions add a great flavor so consider leaving them in.
- Can I use pre-shredded cheese instead of shredding it myself? Yes, you can use pre-shredded cheese if it’s more convenient for you. However, freshly shredded cheese often melts better and has a better texture compared to pre-shredded varieties. I used pre-shredded parmesan and pre-shredded mozzarella to save time.
- Can I prepare this recipe in advance and bake it later? Yes, you can prepare the recipe in advance and refrigerate it before baking. Just make sure to cover your oven-safe baking dish tightly with plastic wrap or foil to prevent it from drying out. When ready to bake, adjust the cooking time accordingly, as the dish may need a few extra minutes.
- Can I freeze this dish for later use? Yes, you can freeze this dish for later use. Once cooked, allow it to cool completely, then tightly wrap it in a layer of plastic wrap and foil before placing it in the freezer. It can be stored for up to 3 months. Thaw it in the refrigerator overnight before reheating. You can also portion it out in ziploc freezer bags and freeze flat. This makes it easier to thaw overnight in the fridge for lunch servings.
- Can I add other ingredients or vegetables to this recipe? Yes, you can customize this recipe by adding other ingredients or vegetables in the dish with the meatballs after they have cooked, before the sauce covering. Some popular additions include bell peppers, mushrooms, or spinach. Just ensure that any additional ingredients are cooked or sautéed before incorporating them into the recipe as they will not soften up with the final bake.
- Can I use pre-made meatballs in this recipe instead of making my own? Yes, that would work just fine. You would then only need to have pasta sauce on hand and follow the recipe card after I talk about making the meatballs. All of the rest of the instructions would be the same.
- Can I prepare this in the Instant pot next time? Yes you can! Just brown up the meatballs with some olive oil on the saute mode until browned. Add a bit of sauce to the bottom of the pot so you do not get a burn message. Then add in the rest of the tomato sauce and cheese and cook at HIGH pressure for 5 minutes. Do a natural release. Let it sit for 10 minutes uncovered to thicken up a bit.
This easy gluten-free Parmesan meatball casserole recipe is a simple yet satisfying dish that the whole family will love.
With homemade meatballs, a delicious marinara sauce, and a generous amount of gooey cheese, it’s a surefire way to please everyone’s taste buds.
The best part is that it can be prepared ahead of time and enjoyed as a freezer meal, a quick weeknight dinner or an addition to a variety of dishes.
So, gather your ingredients and try this mouthwatering recipe tonight to jazz up plain old italian-style meatballs into an easy prep casserole!
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If you love cast iron as much as I do, then you would absolutely LOVE my 2nd cookbook “Chaffles Cast Iron and The Crock” !!
3 meatballs and 1/4 cup sauce= 5 net carbs
Meatballs are 1 carb each.
1/4 sauce = 4 net carbs