Low Carb Italian Meatball Casserole

When I get a craving for meatballs, I have a very specific meatball in mind: They’re completely tender all the way through without even a hint of toughness. They’re big enough to require a fork, but modest enough to justify several on the plate.

 

WHAT KIND OF MEAT TO USE FOR MEATBALLS?

 

Sometimes I use a mix of beef, pork, and maybe veal. … but sometimes  just using 80/20 ground beef.

 

A combination of beef, pork, and veal makes the best meatballs, but I use half beef and half pork. Why do I use beef and pork to make my meatballs? Because the ground pork tones-down the beefy flavor

 

 

A great debate between Italian cooks is whether meatballs should be baked or pan fried. I like to pan fry meatballs for the best flavor. Pan frying meatballs produces superior caramelization and a flavorful outer crust, but the meatballs rarely retain their round shape.

Other’s like to bake meatballs in the oven. Simply put the meatballs on a sheet pan and bake at 400 for 18-20 minutes. This method eliminates the need for standing over a hot pan and results in round meatballs. Unfortunately, it doesn’t promote much browning.

 

 

Whether you prefer your meatballs baked or fried, this keto low carb meatballs recipe produces the best Italian meatballs casserole. Gluten-free and great for keto diets, too

Ingredients

Serves: 6 servings

1¼ lb Ground Beef 80/20

½ grated parmesan cheese

½ cup mozzarella cheese

2 tablespoons coconut flour

2 eggs

¾ tsp salt

¾ tsp minced onion

¼ tsp Italian seasoning

½ tsp garlic powder

¼ tsp black pepper

24 oz jar low carb spaghetti sauce

2 cups mozzarella cheese

1 teaspoon basil to sprinkle on top of cheeses

 

Instructions

Combine all ingredients except the last three ingredients in a bowl and stir to combine.

Heat a cast iron skillet on medium on the stove.

Cover the bottom of the skillet with ¼ inch coconut oil.

When the oil gets hot, scoop meatballs with a cookie scoop into hot oil and brown.

Once the meatballs are browned, place in the bottom of a crock pot.

Pour spaghetti sauce on top of the meatballs.

Cook on high for 2-3 hours or low 4-5.

Scoop out meatballs into a casserole dish.

Sprinkle mozzarella cheese then basil on top.

Broil in the oven on the top rack for 2-3 minutes or until the cheese starts to bubble and brown.

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