Indulge in a nutrient-dense, insulin-friendly comfort meal that delivers high-quality protein and rich Mediterranean flavors without the glycemic spike of traditional pasta dishes.
Ingredients
- 2 lb Grass-fed ground beef (or ground turkey/pork)
- 1 large Egg (organic, pasture-raised preferred)
- 1/2 cup Grated Parmesan cheese
- 1 1/4 cups Shredded mozzarella cheese (divided)
- 1/2 cup Creamy ricotta cheese
- 3 cups Low-sugar marinara sauce
- 1/4 cup Grated onion
- 3 Garlic cloves, minced
- 3 tbsp Fresh parsley, chopped
- 2-3 tbsp Fresh basil, chopped
- Seasonings: Garlic powder, onion powder, Italian seasoning, sea salt, and black pepper
*Expert Tip: Opt for this premium sauce to avoid hidden added sugars and maintain a clean ketogenic profile.
*Expert Tip: Ensures uniform meatball size for consistent cooking and accurate macronutrient portioning.
Step-by-Step Instructions
- Prepare the Oven: Preheat your oven to 400°F.
- Mix the Meatballs: In a large mixing bowl, combine the ground beef, parmesan, 3/4 cup mozzarella, egg, onion, garlic, parsley, and dry seasonings. Mix until just combined to keep the texture light and juicy.
- Shape and Bake: Using a large scoop, form 15-16 meatballs. Place them on a parchment-lined baking sheet or dish. Bake for 20-25 minutes until the internal temperature reaches a safe level.
- Assemble the Casserole: Drain any excess rendered fat. Arrange the cooked meatballs in a casserole dish. Pour the marinara sauce evenly over the top.
- Add Cheese Topping: Dollop scoops of creamy ricotta throughout the dish and finish with a layer of the remaining mozzarella.
- Final Bake: Return to the oven for 15 minutes, or until the cheese is bubbly and golden.
- Garnish and Serve: Finish with fresh basil. Serve alongside low-carb alternatives like zucchini noodles or a crisp Caesar salad.
Professional Notes & Storage
Store leftovers in an airtight glass container for up to 3-4 days in the refrigerator. The flavors often deepen by the second day, making this an excellent choice for health-conscious meal prep.
This casserole is freezer-friendly for up to 3 months. To freeze, wrap the baking dish tightly with plastic wrap and a layer of heavy-duty aluminum foil. For best results, thaw in the refrigerator overnight before reheating in the oven at 350°F.
