It’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.
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!
Low Carb Lasagna Meatballs Recipe
- Yield: 8 servings 1x
Description
An easy lasagna inspired meatball recipe that is low carb, lchf, keto and Atkins diet friendly!
Ingredients
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
Instructions
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 (13×9 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.
Notes
Approx. nutrition info per serving: 494 calories, 39g fat, 4g net carbs, 31g protein
Nutrition
- Serving Size: 4 meatballs with sauce and cheese
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Jocelyn says
My husband declared this delicious! Thank you.
Sandra Dufoe says
Love this recipe the Italian sausage just adds so much flavour.
Jane says
I love the look of many of your recipes. I am on a very strict diet from an alternative doctor – no carbs, no chemicals and I have food intolerances of nightshade veg. and dairy and I am gluten intolerant. I have been searching for alternatives for marinara sauce to no avail..Also I cannot use sauces etc in cans. I particularly like the recipe for portobello mushrooms and lasagne. What can I substitute for my intolerances?
There are many other recipes I would like to try.
Please help as I am so bored with all the food I have. I do not have to lose weight. In fact I am now too thin and find it very difficult to put on weight.. I am 87 years old.
Tracy says
These are a crowd pleaser!
Alicia says
Just made these for dinner. Halved it since there are only 2 of us. AMAZING! Thank you!