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.One serving Keto Marinara Sauce = 3 meatballs and 1/4 cup sauce= 5 net carbsMeatballs are 1 carb each.1/4 sauce = 4 net carbsRecipe for Keto Marinara Sauce in recipe notes below.
Equipment
- 1 9x13 pan
- Aluminum Foil
- 1 Large Bowl
Ingredients
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 Worcestershire sauce or gluten free soy sauce
- 1/2 cup shredded parmesean.
Casserole Ingredients
- 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
Instructions
Gluten Free Meatballs
- Preheat oven to 400F. In a large bowl, combine Italian ground sausage, lean ground beef, or a mixture of your preferred ground meats.
- Add eggs, almond flour, seasonings, parsley, oregano, celery seed, marjoram, onion powder, garlic powder, Worcestershire sauce or gluten free soy sauce, 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 in-between your hands to give them a rounded shape.
- Place meatballs on a jelly roll pan, baking sheet or a 9x13 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. 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.
Notes
One serving Keto Marinara Sauce = 3 meatballs and 1/4 cup sauce= 5 net carbs
Meatballs are 1 carb each.
1/4 sauce = 4 net carbs
Can I prepare this in the Instant pot next time? Yes, you can! Just brown up the meatballs with some olive oil on the sauté 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.
Can I prepare this in the Crock pot next time? Yes, this also works! Brown up the meatballs in a skillet to cook then place in your slow cooker. Cover with the marinara sauce and cook on LOW for 4 hours. After the 4 hours are up, sprinkle with mozzarella cheese and let it sit covered for 20 minutes to melt.
Nutrition
Calories: 275kcal
Tried this recipe?Let us know how it was!