Description
A delicious bubbling pan of cheesy meatballs in marinara that is low carb and keto-friendly, perfect for family dinners.
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 + pepper
- 3 cups marinara (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 the mixture into 15–16 large meatballs.
- Place the meatballs on a parchment-lined baking sheet or in a baking dish. Bake for 20–25 minutes until cooked through.
- Drain any excess grease if needed.
- Move meatballs into a greased casserole dish. Spoon marinara over them. Add dollops of ricotta and sprinkle with mozzarella.
- Return to the oven and bake for 15–20 minutes until the cheese is melted and bubbly.
- Top with fresh basil and serve.
Notes
Choose a lower-sugar marinara sauce if tracking carbs. Store leftovers in an airtight container for 3–4 days or freeze for up to 3 months.
- Prep Time: 15
- Cook Time: 45
- Category: Main Course
- Method: Baking
- Cuisine: Italian