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.
