Italian Meatball Casserole

If you’d like to eat with a keto/low carb noodle substitute you could serve it over spaghetti squash (how to roast a spaghetti squash here) or with zucchini zoodles.

Here’s a little tip if you like to save as much time when cooking, don’t even worry about rolling out the meatballs. Just get a big cookie scoop or ice cream scoop and pack the meatball tightly against the side of the bowl before dropping it into the oil to fry. 

I can’t stand touching raw meat, so this is my lazy girl solution. Also, if you wanted you could skip the last step of browning the cheese in the oven by adding the cheese in the crock pot and allowing it to melt. Personally, I think cooking the meatballs in a casserole dish in the oven is worth it. There is just something about the cheese being all browned that makes it taste so much better.

Ingredients :

• 1¼ lb Ground Beef 80/20
• ½ cup grated parmesan cheese
• ½ cup mozzarella cheese
• 2 tablespoons coconut flour
• 2 eggs
• ¾ tsp salt
• ¾ tsp minced onion
• ¼ tsp Italian seasoning
• 1/2 tsp garlic powder
• ¼ tsp black pepper
• 24 oz jar low carb spaghetti sauce
• 2 cups mozzarella cheese
• 1 teaspoon basil to sprinkle on top of cheeses

Instructions :

1. Combine all ingredients except the last three ingredients in a bowl and stir to combine.
2. Heat a cast iron skillet on medium on the stove.
3. Cover the bottom of the skillet with ¼ inch coconut oil.
4. When the oil gets hot, scoop meatballs with a cookie scoop into hot oil and brown.
5. Once the meatballs are browned, place in the bottom of a crock pot.
6. Pour spaghetti sauce on top of the meatballs.
7. ............
8. ....................

get full recipes : kaseytrenum.com

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