Keto Italian Meatball Parmesan Casserole Recipe
Packed with flavor, simple and easy...perfect casserole for every night of the week!
Equipment
- Casserole dish
Ingredients
- 3 cups cauliflower rice frozen
- 1 pound ground beef
- 1 pound spicy pork sausage
- 1 cup shredded mozzarella
- 1/2 cup grated or shredded parmesan
- 1/2 cup crushed pork rinds or pork panko breadcrumbs
- 2 egg
- 2 teaspoon onion powder
- 2 teaspoon minced garlic fresh
- 1/2 teaspoon Italian seasoning
- 1 jar Rao's Marinara Sauce
Topping Ingredients
- 2 cups mozzarella cheese or Italian blend
- Fresh basil
Instructions
- Add cauliflower rice to the casserole dish and broil for 10 minutes to soften.
- Once the cauliflower rice is done, set aside and preheat oven to 400.
- If using pork rinds, use a food processor to crush the pork rinds. If using pork panko breadcrumbs, skip this step.
- Combine all the ingredients (except for the red sauce, 2 cups cheese, and fresh basil that is set aside for the casserole) for the meatballs. I use my hands to mix all these ingredients.
- Use a small cookie scoop and make small meatballs (all the same size).
- Place the meatballs on a cookie sheet and bake them for 15 to 20 minutes or until the meatballs are fully cooked.
- Remove them from the oven and place them on the cauliflower rice in the casserole dish.
- Top with the low carb red sauce and cheese and put them back in the oven.
- Bake for an additional 5 to 10 minutes until the cheese has fully melted.
- Serve with a side salad and enjoy!