Cheesy Meatballs Casserole {Low Carb}

Cheesy Meatballs Casserole {Low Carb}

Cheesy Meatball Casserole is a amazing dinner recipe everyone will love. Packed with spinach and a yummy creamy tomato sauce, plus it’s covered in melty cheese – the pure warming comfort food!

This recipe is Trim Healthy Mama (THM S), low carb, keto and gluten loose friendly (if the usage of licensed gluten unfastened products).

Man, I love meatballs.

Didn’t you understand?? Well, maybe take a look at my Easy Homemade Meatballs and then you definately’ll understand how a whole lot I can gush over these little guys.

 

Cheesy Low Carb Meatball Casserole

Anyways, the opposite day I turned into almost out of groceries and had to whip up something comforting and filling for my hungry bunch of lion cubs.

I decided to defrost ground meat to make meatballs, but halfway thru I realized I was out of eggs to bind the meatballs. Anyways, discovered I could sub in bitter cream snd psyllium husk, so if you don’t have any eggs or are allergic, meatballs paintings with out eggs, too!

I also determined to make these grain unfastened, so I skipped the oats I normally add and rather added defrosted shopped spinach with all excess liquid squeezed out to feature some bulk and stretch the beef.

This became out to be such a nice THM S dinner, properly low carb and simply delicious, so I determined to put in writing down my recipe and make it once more for the blog, and here it is now!

 

My tips for the best meatball casserole:

Use a mixer for the meatballs

Making wholesome homemade meatballs is the perfect aspect ever if you understand a few tricks.

My manner to lead them to extremely good brief and easy is to just throw all substances into a massive bowl and then mix all of it together with a mixer. You can use a hand held mixer with the dough hooks connected, however for a batch of this length the use of a KitchenAid with the paddle attachment works better.

Then just component out meatballs with a small cookie scoop (mine is about 2 teaspoons, I don’t like large meatballs), roll into balls and bake!

 

Don’t skip pre-baking the meatballs

I comprehend it’s tempting to throw the whole lot into the dish at once and cook dinner it that manner for comfort, but it’s genuinely necessary to present the meatballs 15 minutes inside the oven by way of themselves.

Otherwise they’re not very company and could collapse and collapse into the sauce.

And also:

 

Make sure you drain the meatballs before adding the sauce

See, that’s any other motive to pre-bake the meatballs. The spinach, irrespective of how nicely you squeeze it, will deliver off water as it chefs.

You need to drain most of the liquid that oozed out of the meatballs as they baked, otherwise the sauce will turn out to be as soup.

 

Add the cheese right at the end

I want cheese on pinnacle if a casserole to be melty and bubbly, no longer burnt to a crisp.

That’s why I upload it best for the last three-four minutes of baking. That way it’s excellent and creamy.

 

Can you freeze this recipe?

I want cheese on pinnacle if a casserole to be melty and bubbly, no longer burnt to a crisp.

That’s why I upload it simplest for the ultimate 3-four mins of baking. That way it’s best and creamy.

 

Can you freeze this recipe?

Yes, you can! Freeze the pre-baked and cooled meatballs in the uncooked sauce in a casserole dish.

  • Use a dish suitable for freezing
  • label with the name and use-through date (freeze for up to three months)
  • make sure all the components of the dish are defrosted and piping warm all the manner thru before serving

 

To defrost, just area into the new oven for 30-40 minutes, or until bubbly and piping warm all the way through. Then add cheese and finish baking as directed in the recipe.

 

What can you serve with this low carb meatball casserole?

This is a dish that virtually calls for a comforting facet, right?

 

Here are a few ideas for s meal sides that go well with these meatballs:

  • spaghetti squash or zucchini noodles with a squish of olive oil
  • mashed cauliflower – perfect for all that sauce, plus a dressed leafy green salad on the side
  • plenty of sautéed low-starch veggies such as zucchini, broccoli and kale

 

Ingredients

For the meatballs:

  • 1 cup defrosted frozen chopped spinach, excess water squeezed!
  • 2 pounds ground meat, beef, pork or sausage; or a mix
  • 1/2 cup sour cream
  • 1/2 cup shredded cheese, I used mozzarella
  • 2 teaspoons dried parsley
  • 2 teaspoons psyllium husk, can substitute sour cream + psyllium with 2 large eggs
  • 1/2 teaspoon fine sea salt
  • 1 teaspoon dried onion powder
  • Black pepper, to taste (I only use a tiny bit because of my kids)

 

For the sauce:

  • 1/2 cup tomato paste
  • 1 28- oz can diced tomatoes, not drained
  • 2 teaspoons Italian seasoning
  • 1/2 cup sour cream
  • Salt + pepper, to taste

 

To top:

  • Cheese, optional (I used a mix of mozzarella and grated parmesan)

 

Read Also: Juicy Oven Baked Chicken Breast

 

Instructions

  1. Make the sauce: While meatballs are baking, blend all ingredients for the sauce in a big measuring jug.
  2. Make the meatballs: Preheat the oven to 430°F. Combine all components for the meatballs in a large bowl (I like the usage of my KitchenAid with the paddle attachment to do that – quick and clean!). Shape into meatballs and place in a gently greased nine×13 casserole dish in a unmarried layer (it’s good enough if they sit down close collectively). Bake for 15 mins. Carefully drain extra liquid from the dish.
  3. Bake the casserole: Pour sauce over tired meatballs, stirring a little to coat them all. Bake for 15 minutes. Top with cheese and bake until bubbly, approximately 3-4 mins.

Chef Angela

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