Low Carb Lasagna Meatballs Recipe

A low carb meatball recipe from Mellissa Sevigny of I Breathe Im HungryIt’s been a few weeks since I posted a new low carb Meatball Monday recipe, and we’re long overdue! I had a fantastic grilled and skewered meatball lined up for today, but it’s been raining nonstop for days here and I’m not in a grilling mood.

There’s nothing like cool, rainy, weather to put you in the mood for comfort food – and this lasagna inspired meatball recipe definitely fits the bill!

Growing up, my mom made lasagna pretty often – it was fairly economical and could feed a crowd easily. Every family has their own lasagna recipe, and my mom’s was never without some Italian sausage mixed into the meat sauce.

To get that authentic (to me) flavor in these meatballs, I did a half and half mix of Italian sausage and ground chuck for the meat mix.

Since my childhood lasagna memories wouldn’t be complete without lots of ricotta cheese, I also added generous dollops to the casserole before baking it.

a keto friendly Italian meatball recipe from Mellissa Sevigny of I Breathe Im Hungry

There is obviously no pasta in this casserole, but it would be perfect served over either spaghetti squash or some spiralized zucchini “zoodles” to make a complete meal.

Easy to throw together and super satisfying to eat, this lasagna inspired meatball recipe is sure to become a new family favorite!

A lchf and gluten free meatball recipe from Mellissa Sevigny of I Breathe Im Hungry

Low Carb Lasagna Meatballs Recipe

Yield: 8 servings

Serving Size: 4 meatballs with sauce and cheese

An easy lasagna inspired meatball recipe that is low carb, lchf, keto and Atkins diet friendly!


    For the meatballs:
  • 1 lb sweet or hot Italian sausage
  • 1 lb ground chuck (or turkey if you prefer)
  • 1/3 cup almond flour
  • 2 eggs
  • 1 Tbsp dried parsley
  • 1 tsp kosher salt
  • 1/4 tsp red pepper flakes
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp dried oregano
  • 1/4 cup grated Parmesan cheese
  • For the casserole:
  • 2 cups keto marinara
  • 1 1/2 cups whole milk mozzarella cheese, shredded
  • 1 cup whole milk ricotta cheese


    For the meatballs:
  • Combine all of the meatball ingredients in a medium bowl and mix thoroughly. Form into approximately thirty two 1.5" meatballs. Place the meatballs on a parchment lined baking sheet, and bake at 375 degrees (F) for 15 minutes.
  • For the casserole:
  • Place the meatballs in a casserole dish (13x9 should do) in a single layer. Pour half of the keto marinara sauce over the meatballs. Drop the ricotta cheese by generous teaspoonfuls evenly over the casserole. Pour the second half of the marinara sauce over the top. Sprinkle the mozzarella cheese over the entire thing. Bake for about 30 minutes at 375 degrees (F). Remove from the oven and let it cool for about five minutes before serving.


Approx. nutrition info per serving: 494 calories, 39g fat, 4g net carbs, 31g protein


a low carb and gluten free meatball recipe from mellissa sevigny of i breathe im hungry
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  1. Pat says

    Your photos make my mouth water. I’ll be making these in a couple weeks once I’m back to a normal kitchen. I often crave Italian food. With all this packing, I’ve pretty much been eating 2 egg fast meals and a pizza burger for dinner every day for about 5 days now and I’m not tired of it yet. I purchased pre-cooked frozen burgers, no filler, and add low carb sauce, pepperoni and whole milk mozzarella + seasonings. I have to keep it simple and this is working well for me. In fact, I’m about to go have some Snickerdoodles right now oozing w/ buttah! YUM! At least I know what I’m eating every day and not having to think about it. My mood is not the greatest doing this job.

  2. says

    Luscious! I’ve been spirlalizing zucchini quite often, and enjoying it raw as a salad, with a little lemon juice and olive oil – but I bet a bed of zucchini noodles underneath these amazing meatbals would be Nirvana!

    (btw, I am curious to find out how the egg diet turned out once you resumed normal low carbing..)

  3. Tanya says

    This makes life so much more exciting. I have just gotten into cooking after years of what I like to call “Survival Chefin'” because I could only make the basics. Now that I am bodybuilding and using KETO lifestyle to keep in shape, easy recipes like this make me want to expand my cooking skills. SO, I WILL be trying this.

    *Fingers crossed* hope it all goes well. ;)

  4. Mihir says

    just made these on sunday and it was delicious! i’ll need to mess around with the seasonings as i prefer a more savory sauce. but, the sauce recipe as is was still quite tasty. leftover meatball lasanga for lunch today. and, since it’s the day after, the mozzarella will have that awesome chewiness!


  5. says

    This is definitely what I will be making my co-worker for her birthday on the 29th of August. We both follow the low carb lifestyle and we always make a special treat for each other for our birthdays. She adores anything Italian and I think she will love these. Plan on making some zucchini spaghetti to serve these on. She’s going to be one happy little co-worker!

  6. Kellee says

    Cabbage makes a great substitute for lasagna noodles! :) I can imagine throwing a few of those in this yummy looking dish.

  7. says

    These look amazing! If I wanted to freeze them, would it be best to freeze some meatballs before cooking, after cooking but before saucing, or after saucing and cooking? I’m thinking it’d be best to freeze them cooked but unsauced, but wanted the meatball expert’s opinion – thanks!

    • says

      I’d freeze them in the sauce and then thaw and pour it into a casserole dish and top with cheese before baking. Freezing them in the sauce will help keep them from getting freezer burned, but you could also freeze them unsauced if you prefer it! Hope you like them!


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