Cheesy Meatball Casserole
Twenty meatballs in marinara under a mozzarella lid – Sunday dinner in 55 minutes
This is meatballs without the pasta. You mix a Parmesan almond-flour batch, nestle twenty balls in no-sugar marinara, and bake until the mozzarella lids every one. The glass dish looks like the photo – rows of browned tops, sauce bubbling at the edges, steam coming off the cheese.
About 55 minutes. A quick sear first keeps the balls round in the sauce.
Why you’ll love this casserole
- 42g protein per serving – four meatballs that fill you
- Only 6g net carbs – no pasta, no breadcrumbs
- About 55 minutes, one bowl plus one dish
- Rows of cheese-capped meatballs, like the photo
- Sauce stays thick, not watery
- Reheats without falling apart
Health notes
- High protein: Beef plus Parmesan in the mix and mozzarella on top.
- Low carb: Almond flour instead of breadcrumbs. No-sugar marinara.
- One dish: Twenty meatballs, five servings.
- Meal-prep friendly: The balls hold their shape in leftovers.
Key element – sear first so they stay round
Raw balls dropped in sauce slump and look like dumplings. A 2-minute roll in a hot skillet sets the outside. Then they sit in neat rows, hold a mozzarella cap, and stay the size you see in the photo.
Ingredients
Meatballs (about 20)
- 1 3/4 lb (800g) lean ground beef (90/10)
- 1 large egg
- 1/2 cup grated Parmesan
- 1/3 cup (35g) fine blanched almond flour
- 2 garlic cloves, minced
- 1 tsp Italian seasoning
- 3/4 tsp salt + 1/2 tsp black pepper
- 1 Tbsp olive oil, for searing
Sauce and top
- 2 1/2 cups no-sugar marinara
- 1 1/2 cups shredded mozzarella
- 2 Tbsp grated Parmesan
- 1/2 tsp dried oregano, to finish
Swaps
- Beef and pork: Use 1 lb beef and 3/4 lb pork for a richer ball.
- Turkey: Use ground turkey and add 1 Tbsp olive oil to the mix so they stay moist.
- Pork rind crumbs: Swap almond flour for 1/3 cup crushed pork rinds.
- Store meatballs: Use 20 cooked low-carb meatballs. Skip the sear. Bake 22 minutes.
Instructions
| 1 | Heat the oven. Heat oven to 400 F (205 C). Pour 1 1/2 cups marinara into a 9×13 glass dish and spread it even. Mix the rest of the sauce in a small bowl for later. |
| 2 | Mix the meatballs. In a large bowl, combine beef, egg, Parmesan, almond flour, garlic, Italian seasoning, salt, and pepper. Mix with your hands just until it holds. Overmixing makes them tough. Roll 20 balls, about 1 1/2 inches each. |
| 3 | Sear to set. Heat oil in a large skillet over medium-high. Brown the balls 1 to 2 minutes per side, just to set the outside. They do not need to cook through. Work in batches so they do not steam. |
| 4 | Nestle and sauce. Set the balls in rows in the dish. Spoon the remaining marinara over and around them. Cover with mozzarella and a dusting of Parmesan and oregano. |
| 5 | Bake and rest. Bake 30 to 32 minutes until the cheese is melted and spotted and the centers hit 165 F. Rest 8 minutes so the sauce settles. Serve 4 meatballs per plate. |
Pro tips
- Wet your hands when you roll. The mix will not stick.
- Same-size balls cook even. A small scoop helps.
- Check your marinara label. Some jars hide 8g sugar per serving.
- If the top browns too fast, tent loosely with foil for the last 8 minutes.
- Leftovers reheat at 350 F for 15 minutes. The microwave makes the cheese rubbery.
Nutrition
| Nutrient | Per serving (4 meatballs) |
|---|---|
| Calories | 420 |
| Protein | 42g |
| Net carbohydrates | 6g |
| Total carbohydrates | 8g |
| Fiber | 2g |
| Total fat | 24g |
| Sodium | 780mg |
Estimates with 90/10 beef, almond flour, and no-sugar marinara. Cheese brand and jar will shift the numbers.
Variations
Ricotta pockets
Dot 1/2 cup ricotta between the rows before the mozzarella goes on.
Spicy
Add 1/2 tsp chili flakes to the mix and a pinch on the cheese.
Zucchini bed
Lay thin zucchini ribbons under the sauce for extra veg.
Mini tins
Divide into 5 small foil tins, 4 balls each. Bake 24 to 26 minutes.
Storage
| Method | Time | Notes |
|---|---|---|
| Refrigerator | Up to 4 days | Covered; reheat at 350 F |
| Freezer | Up to 2 months | Freeze baked; thaw overnight, reheat 20 minutes |
| Unbaked balls | 1 day | Roll, cover, sear and bake the next day |
FAQ
Test your knowledge
5 quick questions about this casserole
1. Protein per serving?
2. Net carbs per serving?
3. Oven temperature?
4. Why sear the meatballs first?
5. What replaces breadcrumbs?
