By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 8
645 cal · 60 min
Low Carb Lasagna Meatballs
Recipe GLPR7ef6e4c3ff4fbe
Tender, herb-infused meatballs baked with marinara sauce, creamy ricotta, and melted mozzarella for a lasagna-inspired low-carb casserole. Made with ground beef and Italian sausage, almond flour replaces breadcrumbs to keep this gluten-free and ketogenic. Perfect for a satisfying, keto-friendly dinner.
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Ingredients
1/3 cup almond flour
1 tablespoon dried parsley
2 eggs
1/2 teaspoon garlic powder
1 pound ground chuck
1 pound Italian sausage
1 teaspoon kosher salt
2 cups keto marinara sauce
1/2 teaspoon onion powder
1/4 teaspoon dried oregano
1/4 cup grated Parmesan cheese
1/4 teaspoon red pepper flakes
1 1/2 cups shredded mozzarella cheese
1 cup ricotta cheese
Directions
In a medium bowl, combine the almond flour, dried parsley, eggs, garlic powder, ground chuck, Italian sausage, kosher salt, onion powder, dried oregano, Parmesan cheese, and red pepper flakes. Mix until just combined, then form the mixture into approximately thirty-two 1.5-inch meatballs.
Place the meatballs on a parchment-lined baking sheet and bake at 375°F for 15 minutes, until the meatballs reach an internal temperature of 160°F.
Transfer the baked meatballs to a 13x9-inch casserole dish, arranging them in a single layer.
Pour half of the keto marinara sauce evenly over the meatballs. Using a spoon, distribute the ricotta cheese by generous teaspoonfuls across the top of the casserole.
Pour the remaining marinara sauce over the ricotta layer.
Sprinkle the shredded mozzarella cheese evenly over the entire top of the casserole.
Bake at 375°F for approximately 30 minutes, until the mozzarella is melted and bubbly.
Remove from the oven and allow the casserole to rest for about 5 minutes before serving.
Comments
Almond flour is the sticking point—it's not a standard grocery stock at Harris Teeter, Food Lion, or Walmart, forcing a trip to ALDI or the natural/specialty section of Kroger, a real errand tax on a weeknight. The recipe itself is straightforward: brown meat, mix with binder and cheese, bake for thirty minutes, plus fifteen for prep, so the stated sixty minutes is honest though tight. At roughly $3.50 to $4 per serving, the cost is mid-range for a protein-forward dish, driven by two meats and three cheeses; ricotta and mozzarella are common but add up. The meatballs freeze beautifully and reheat well, making this a smart make-ahead for families, and the low-carb angle fits the growing interest in keto-friendly weeknight dinners.
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