Description
A bubbling pan of cheesy meatballs in marinara that offers a comforting, keto-friendly dinner without pasta.
Ingredients
- 2 lb ground beef
- 1 egg
- 1/2 cup grated parmesan
- 3/4 cup shredded mozzarella
- 1/4 cup grated onion
- 3 garlic cloves, minced
- 3 Tbsp chopped parsley
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp Italian seasoning
- Salt and pepper, to taste
- 3 cups marinara (or about 24 oz jar)
- 1/2 cup ricotta
- 1/2 cup shredded mozzarella
- 2–3 Tbsp chopped fresh basil
Instructions
- Preheat the oven to 400°F (205°C).
- In a large bowl, combine ground meat, parmesan, mozzarella, egg, grated onion, garlic, parsley, and seasonings. Mix just until combined.
- Scoop and roll into 15–16 large meatballs.
- Place meatballs on a parchment-lined baking sheet and bake for 20–25 minutes until cooked through.
- Drain excess grease if necessary.
- Move meatballs into a greased casserole dish. Spoon marinara over them and add dollops of ricotta. Sprinkle with mozzarella.
- Bake again for 15–20 minutes until the cheese is melted and bubbly.
- Top with fresh basil and serve.
Notes
Choose a lower-sugar marinara if tracking carbs. For firmer meatballs, consider using optional low-carb binders like almond flour or crushed pork rinds.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian